Hot Pot with Three Sauces
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 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.
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!