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.

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
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

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.

More About This Recipe

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

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Hot Pot with Three Sauces

Ingredients

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