Hot Pot with Three Sauces

Name: Hot Pot with Three 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; &frac12 skinless, boneless chicken breast (raw), thinly sliced; &frac12 cup cubed tofu; 1 ounce rice vermicelli noodles (cooked); &frac12 cup stemmed shiitake mushrooms; 1 napa cabbage leaves, quartered; 1 carrot, thinly sliced; Sesame Dipping Sauce:; &frac14 cup sesame seeds; &frac14 cup water; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 and &frac12 teaspoon sesame oil; 1 teaspoon peanut butter; &frac12 teaspoon peeled ginger, chopped; &frac12 teaspoon sugar; &frac18; teaspoon hot red pepper flakes; Garlic Dipping Sauce:; 2 tablespoons soy sauce; 2 tablespoons water; &frac12 tablespoon finely chopped garlic

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.

Spices

Featured in this Recipe

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
½ skinless, boneless chicken breast (raw), thinly sliced
½ cup cubed tofu
1 ounce rice vermicelli noodles (cooked)
½ cup stemmed shiitake mushrooms
1 napa cabbage leaves, quartered
1 carrot, thinly sliced
Sesame Dipping Sauce:
¼ cup sesame seeds
¼ cup water
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 and ½ teaspoon sesame oil
1 teaspoon peanut butter
½ teaspoon peeled ginger, chopped
½ teaspoon sugar
⅛ teaspoon hot red pepper flakes
Garlic Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons water
½ tablespoon finely chopped garlic
1 and ½ tablespoons fresh lemon juice
½ 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 to 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.

More About This Recipe

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

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Comments

Based on 1 reviews

Customer Reviews

Judy Yoo

Wowwwww I used this recipe for the dipping sauces and oh my, they were delicious! Basically the restaurant sauces and absolutely delish! Thanks for sharing! I would probably add more sugar to the sesame sauce but even without extra it was yum!

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