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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.


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.


This recipe was provided by The Spice House.