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.

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Hot Pot with Three Sauces Recipe

  • 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
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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.


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