date: 2020-11-10T10:18:48.608Z 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: Joe Ballard ratingvalue: 4.4 reviewcount: 16417 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: 102 calories recipecuisine: American preptime: "PT27M" cooktime: "PT40M" recipeyield: "1" recipecategory: Dessert ---  Hello everybody, hope you are having an amazing 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 am going to make it a little bit tasty. This will be really delicious. Mike's Mongolian Shabu-Shabu Hot Pot is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It's enjoyed by millions every day. Mike's Mongolian Shabu-Shabu Hot Pot is something which I've loved my entire life. They are fine and they look fantastic. To begin with this recipe, we must prepare a few ingredients. You can cook mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you can achieve it. ##### The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot: 1. Make ready ● For The Proteins: 1. Prepare Thin Sliced Raw Chicken [I use thigh meat] 1. Prepare Raw Thin Sliced Beef 1. Prepare Raw Shrimp Or Scallops 1. Take ● For The Beef & Chicken Broths: 1. Make ready 1 Box (32 oz) Beef Stock 1. Get 1 Box (32 oz) Chicken Stock 1. Take 1 (32 oz) Seafood Stock 1. Get 1 (32 oz) Vegetable Stock 1. Prepare 20 Fresh Thai Chilie Peppers 1. Make ready to taste Sichuan Pi Xian Hot Bean Chilie Paste 1. Prepare to taste Sichuan Dried Red Peppercorn Blend 1. Take to taste Gochujang Roasted Hot Pepper Paste 1. Get as needed Dried Scorpion Chiles 1. Make ready to taste Dried Red Thai Peppers 1. Take to taste Red Pepper Flakes 1. Prepare 30 Cloves Fresh Garlic [smashed - divided] 1. Take 2 2" Chunks Fresh Ginger 1. Get to taste Leaves of Fresh Cilantro 1. Prepare 1/4 tsp Chinese 5 Spice [per side] 1. Prepare to taste Leaves of Thai Basil 1. Get 2 2" Chunks Diakon Radishes 1. Get to taste Fine Minced Lemon Grass 1. Get to taste Fish Sauce 1. Prepare to taste Soy Sauce 1. Make ready Brown Sugar [optional] 1. Take as needed Jalapeños 1. Prepare as needed Star Anise 1. Get ● For The Vegetables: 1. Take as needed White Onions [quartered] 1. Get as needed Fresh Whole Mushrooms 1. Get as needed Fresh Chinese Cabbage [bok choy - quartered] 1. Take Fresh Broccoli 1. Get ● For The Kitchen Equipment: 1. Take Mongolian Shabu-Shabu Hot Pot 1. Make ready 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 is 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 am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!