Hot Pot with Three Sauces Recipe

Hot Pot with Three Sauces Notes

This recipe by Wave chef Kristine Subido was used for the first Spice House/Wave cooking class.

The three sauces of the title are the cooking broth and the two dipping sauces.

Ingredients

• For the Broth:
• 3 cups chicken broth
• 2 cups water
• 1 clove garlic, sliced
• 3 thin slices fresh ginger root
• 1 sprig cilantro
• 1 whole star anise
• 1 cinnamon stick
• Meats and Vegetables for Dipping:
• 6 ounces Eye of Round steak, thinly sliced
• 1/2 skinless, boneless chicken breast (raw), thinly sliced
• 1/2 cup cubed tofu
• 1 ounce rice vermicelli noodles (cooked)
• 1/2 cup stemmed shiitake mushrooms
• 1 napa cabbage leaves, quartered
• 1 carrot, thinly sliced
• Sesame Dipping Sauce:
• 1/4 cup sesame seeds
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 1/2 teaspoon sesame oil
• 1 teaspoon peanut butter
• 1/2 teaspoon peeled ginger, chopped
• 1/2 teaspoon sugar
• 1/8 teaspoon hot red pepper flakes
• Garlic Dipping Sauce:
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1/2 tablespoon finely chopped garlic
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon sugar

Preparation Instructions

Make a broth with the chicken broth, water, garlic, ginger, cilantro, star anise, and cinnamon. Bring to a boil in a small pot. Dip the sliced meats and vegetables in the simmering broth one at a time or in small batches; chicken and beef should cook for 30-60 seconds. Serve with the dipping sauces.

Sesame Dipping Sauce: Toast the sesame seeds and puree all ingredients in a food processor or blender.

Garlic Dipping Sauce: Stir together all ingredients until the sugar is dissolved.

Helpful Hints

Thai garlic chili sauce and Hoisin sauce are also good for dipping.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• Appetizer, Asian

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