date: 2020-09-19T08:26:42.520Z image: https://img-global.cpcdn.com/recipes/acc7e410981f43c5/751x532cq70/mikes-mongolian-shabu-shabu-hot-pot-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/acc7e410981f43c5/751x532cq70/mikes-mongolian-shabu-shabu-hot-pot-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/acc7e410981f43c5/751x532cq70/mikes-mongolian-shabu-shabu-hot-pot-recipe-main-photo.jpg author: Eugenia Cummings ratingvalue: 4.1 reviewcount: 2420 recipeingredient: - " For The Proteins" - " Thin Sliced Raw Chicken I use thigh meat" - " Raw Thin Sliced Beef" - " Raw Shrimp Or Scallops" - " For The Beef Chicken Broths" - "1 Box (32 oz) Beef Stock" - "1 Box (32 oz) Chicken Stock" - "1 (32 oz) Seafood Stock" - "1 (32 oz) Vegetable Stock" - "20 Fresh Thai Chilie Peppers" - "to taste Sichuan Pi Xian Hot Bean Chilie Paste" - "to taste Sichuan Dried Red Peppercorn Blend" - "to taste Gochujang Roasted Hot Pepper Paste" - "as needed Dried Scorpion Chiles" - "to taste Dried Red Thai Peppers" - "to taste Red Pepper Flakes" - "30 Cloves Fresh Garlic smashed divided" - "2 2 Chunks Fresh Ginger" - "to taste Leaves of Fresh Cilantro" - "1/4 tsp Chinese 5 Spice per side" - "to taste Leaves of Thai Basil" - "2 2 Chunks Diakon Radishes" - "to taste Fine Minced Lemon Grass" - "to taste Fish Sauce" - "to taste Soy Sauce" - " Brown Sugar optional" - "as needed Jalapeos" - "as needed Star Anise" - " For The Vegetables" - "as needed White Onions quartered" - "as needed Fresh Whole Mushrooms" - "as needed Fresh Chinese Cabbage bok choy quartered" - " Fresh Broccoli" - " For The Kitchen Equipment" - " Mongolian ShabuShabu Hot Pot" - " Wooden Or Metal Scewers" recipeinstructions: - "In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side." - "Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired." - "Szechuan Peppercorns as desired." - "Chop your herbs and vegetables and gather your seasonings." - "Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot!" - "Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer." - "Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers." - "Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth." - "Feed your desired vegetables on to separate skewers as well." - "Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. No worries. No germs could ever survive this broth! For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture." - "Enjoy your extra spicy, culinary taste and tour of Chengdu, China!" categories: - Recipe tags: - mikes - mongolian - shabushabu katakunci: mikes mongolian shabushabu nutrition: 107 calories recipecuisine: American preptime: "PT14M" cooktime: "PT33M" recipeyield: "1" recipecategory: Dinner ---  Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, mike's mongolian shabu-shabu hot pot. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious. Mike's Mongolian Shabu-Shabu Hot Pot is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Mike's Mongolian Shabu-Shabu Hot Pot is something which I've loved my whole life. They are fine and they look fantastic. To get started with this recipe, we have to first prepare a few components. You can cook mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you can achieve that. ##### The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot: 1. Get ● For The Proteins: 1. Make ready Thin Sliced Raw Chicken [I use thigh meat] 1. Get Raw Thin Sliced Beef 1. Take Raw Shrimp Or Scallops 1. Prepare ● For The Beef & Chicken Broths: 1. Prepare 1 Box (32 oz) Beef Stock 1. Take 1 Box (32 oz) Chicken Stock 1. Take 1 (32 oz) Seafood Stock 1. Prepare 1 (32 oz) Vegetable Stock 1. Make ready 20 Fresh Thai Chilie Peppers 1. Prepare to taste Sichuan Pi Xian Hot Bean Chilie Paste 1. Prepare to taste Sichuan Dried Red Peppercorn Blend 1. Prepare to taste Gochujang Roasted Hot Pepper Paste 1. Get as needed Dried Scorpion Chiles 1. Take to taste Dried Red Thai Peppers 1. Make ready to taste Red Pepper Flakes 1. Take 30 Cloves Fresh Garlic [smashed - divided] 1. Make ready 2 2" Chunks Fresh Ginger 1. Prepare to taste Leaves of Fresh Cilantro 1. Make ready 1/4 tsp Chinese 5 Spice [per side] 1. Take to taste Leaves of Thai Basil 1. Make ready 2 2" Chunks Diakon Radishes 1. Get to taste Fine Minced Lemon Grass 1. Make ready to taste Fish Sauce 1. Prepare to taste Soy Sauce 1. Make ready Brown Sugar [optional] 1. Prepare as needed Jalapeños 1. Prepare as needed Star Anise 1. Make ready ● For The Vegetables: 1. Get as needed White Onions [quartered] 1. Make ready as needed Fresh Whole Mushrooms 1. Take as needed Fresh Chinese Cabbage [bok choy - quartered] 1. Get Fresh Broccoli 1. Get ● For The Kitchen Equipment: 1. Prepare Mongolian Shabu-Shabu Hot Pot 1. Get Wooden Or Metal Scewers ##### Steps to make Mike's Mongolian Shabu-Shabu Hot Pot: 1. In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. - - If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side. 1. Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired. 1. Szechuan Peppercorns as desired. 1. Chop your herbs and vegetables and gather your seasonings. 1. Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot! 1. Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer. 1. Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers. 1. Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth. 1. Feed your desired vegetables on to separate skewers as well. 1. Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. - - Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. - No worries. No germs could ever survive this broth! - - For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture. 1. Enjoy your extra spicy, culinary taste and tour of Chengdu, China! So that's going to wrap it up with this special food mike's mongolian shabu-shabu hot pot recipe. Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!