Sauna chicken
Chinese Cooking Demystified · ♥ 2.8K likes · 80.1K views · 8 min video
Read about whole leg (leg quarter) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g sticky rice
- 4 whole large dried shiitake mushrooms
- 1 whole lotus leaf
Rinse the sticky rice well, cover with hot boiled water and soak one hour; soak the dried shiitake and the lotus leaf in hot water for the same time.
- 3 whole skin-on bone-in chicken legs
Debone the chicken legs, keeping the skin, and reserve the bones for the broth.
- 1 tsp salt
- ½ tsp MSG
- ½ tsp sugar
- ½ tbsp cornstarch
- ¼ tsp white pepper powder
- 1 tsp soy sauce
- 2 tsp rice wine
Mix the meat with the salt, MSG, sugar, cornstarch, white pepper, soy sauce and rice wine.
- 2 whole scallions
- ½ inch julienne ginger
- 2 tbsp peanut oil
Mix in the scallion whites and julienned ginger, then coat with two tablespoons of peanut oil and set aside.
- ¼ tsp salt
- ¼ tsp sugar
- 0.125 tsp MSG
- ½ tsp soy sauce
Strain the rice and mix it with its own salt, sugar, MSG and soy sauce.
Squeeze the reconstituted mushrooms, reserving the soaking liquid; cut off the stems for the broth and slice the caps into thin strips, then mix them through the chicken.
- 1 tbsp oil
- ½ inch smashed ginger
- chicken bones
In the steaming vessel fry the smashed ginger and excess chicken skin in a tablespoon of oil over a medium flame until fragrant, about one minute, then add the reserved bones.
Fry the bones until just starting to brown, swirl in a tablespoon of Shaoxing wine, add the carrot chunks and fry another minute.
- 1 tbsp liaojiu
- ½ whole carrot
- 1½ l hot boiled water
- ½ ear corn
Add a liter and a half of hot boiled water, the shiitake stems, the mushroom soaking liquid and the half ear of corn.
Cut the lotus leaf to fit the rack, cut a hole in the centre and set it over the stock; spread the rice on the leaf, cover and steam 12 minutes.
Uncover, sprinkle over a little scallion green and serve.
- 1 inch julienne ginger
- 1 whole scallion green
- ¼ tsp salt
- ½ tsp sugar
- 0.125 tsp MSG
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp water
For the dipping sauce mix the julienned ginger and scallion green with salt, sugar, MSG, soy sauce, toasted sesame oil and water.
Steam the second batch of chicken for the same time once the first is eaten.
Eating it like a hot pot
When the chicken and rice are gone, open it all up, top up the water to hotpot level and start a hotpot in the broth beneath.