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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.



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.


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