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.