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Provide ● For The Proteins:.
You need Thin Sliced Raw Chicken [I use thigh meat].
Provide Raw Thin Sliced Beef.
You need to prepare Raw Shrimp Or Scallops.
Prepare ● For The Beef & Chicken Broths:.
Use Beef Stock.
You need to prepare Chicken Stock.
Use Seafood Stock.
You need Vegetable Stock.
Prepare Fresh Thai Chilie Peppers.
Provide Sichuan Pi Xian Hot Bean Chilie Paste.
Use Sichuan Dried Red Peppercorn Blend.
You need to prepare Gochujang Roasted Hot Pepper Paste.
Use Dried Scorpion Chiles.
You need to prepare Dried Red Thai Peppers.
You need to prepare Red Pepper Flakes.
You need Fresh Garlic [smashed - divided].
Provide 2" Chunks Fresh Ginger.
You need Leaves of Fresh Cilantro.
You need Chinese 5 Spice [per side].
Prepare Leaves of Thai Basil.
Use 2" Chunks Diakon Radishes.
Use Fine Minced Lemon Grass.
Use Fish Sauce.
Use Soy Sauce.
Prepare Brown Sugar [optional].
You need to prepare Jalapeños.
Prepare Star Anise.
Use ● For The Vegetables:.
Provide White Onions [quartered].
Provide Fresh Whole Mushrooms.
You need to prepare Fresh Chinese Cabbage [bok choy - quartered].
You need Fresh Broccoli.
You need to prepare ● For The Kitchen Equipment:.
You need to prepare Mongolian Shabu-Shabu Hot Pot.
You need Wooden Or Metal Scewers.

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!.

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