Hotpot, but it’s steam instead (桑拿鸡)

Sauna chicken is a modern classic hailing from the town of Shunde in Guangdong - it’s fantastically fun meal that’s *technically* one pot, and relatively easy on the cook :) 0:00 - What’s sauna chicken? 0:55 - Where did sauna chicken come from? 2:14 - Equipment considerations and such 3:15 - How to make sauna chicken 6:43 - A quick dipping sauce 7:06 - How to enjoy sauna chicken INGREDIENTS Long grain glutinous rice (长糯米), 200g Dried Shiitake Mushrooms (冬菇), 4 Lotus leaf (荷叶), 1 Whole chicken leg, 1kg, ~3 Marinade for the chicken: Salt, 1 tsp MSG (味精), ½ tsp Sugar, ½ tsp Cornstarch (生粉), 1 tbsp White pepper powder, ¼ tsp Soy sauce (生抽), 1 tsp Rice wine, preferably clear Cantonese rice wine (米酒), 2 tsp Scallion, 2, white part only, cut into ~1.5 inch sections Ginger, ~1/2 inch, julienned Peanut oil, preferably a virgin one, 2 tbsp Marinade for the rice: Salt, ¼ tsp Sugar, ¼ tsp MSG (味精), 1/8 tsp Soy sauce (生抽), ½ tsp To make the broth: Ginger, ~1 inch, smashed Any excess skin from trimming the chicken Bones from deboning the chicken Liaojiu . Shaoxing wine (料酒/绍酒), 1 tbsp Carrot, ½, cut into ~1.5 inch chunks Hot boiled water, Stems from the shiitake Soaking liquid from the shiitake Corn, ½ ear, cut in half Extra sliced scallion green for garnish Dipping sauce: Ginger, ~1 inch, julienned Scallion green, ~1, julienned Salt, ¼ tsp Sugar, ½ tsp MSG (味精), 1/8 tsp Soy sauce (生抽), 1 tbsp Toasted sesame oil (麻油), 1 tsp Water, 1 tbsp PROCESS Rinse your rice, then toss in a bowl and fill it with hot, boiled water from the kettle and cover. Ditto with the shiitake mushrooms and lotus leaf (no need to cover the lotus leaf). Soak all for one hour. While soaking, prep the rest of the ingredients. Separate the whites and the greens from the two scallions, cutting the former into 1.5 inch sections (for the chicken marinade). For the latter, julienne one for the dip and slice up the other for garnish. Cut the carrot on a bias (i.e. the ‘rolling cut’) into rough ~1.5 inch chunks. Chop the corn in half. Prepare the dipping sauce. Debone the chicken legs, reserving the bones and any excess skin from the process. Slice the chicken into ~1cm strips, and mix with the ‘marinade for the chicken’. By this time, everything should be done soaking. Squeeze the excess liquid from the shiitakes, and reserve the soaking liquid. Remove and reserve the stem. Slice the shiitake into strips and mix with the chicken. Drain the liquid from the lotus leaf, cut into the size of your steamer. Also cut a little hole in the center to allow the steam to come through. Drain the liquid from the rice, mix with the ‘marinade for the rice’. Now, you can begin the broth. To (whatever vessel you’re using), add ~1 tbps oil and fry the smashed ginger and any excess chicken skin over a medium flame. Fry until fragrant, ~1 minute, then add in the chicken bones. Fry those until they’re just beginning to brown, 1-2 minutes, then swirl in the wine. Add in the carrot, fry for ~1 more minute. Add the hot water, the shiitake stems, the shiitake soaking liquid, and the corn. Bring to a rapid boil over a high flame. Place the steaming rack with the lotus leaf over the broth, and spread the rice evenly on top. Cover, making sure that the lid is securely covering everything (depending on your set-up, you may need a heavier lid, or to wrap the set-up with a damp towel or two). Steam for 12 minutes on high. Add half of the chicken on top of the rice. Steam for 7 minutes on high. Garnish with sliced scallions, and serve with the dipping sauce listed above. ______ And check out our Patreon if you’d like to support the project! Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel):