Hotpot, but it's steam instead (桑拿鸡)

By Chinese Cooking Demystified · 90 min

Ingredients

Instructions

1. Rinse the glutinous rice, soak it in hot boiled water for one hour, and soak the dried shiitake and the lotus leaf in hot water too (cover the rice and shiitake, but not the lotus leaf).
2. While things soak, separate the scallions, cut the white parts into 1.5-inch sections for the marinade, julienne one green part for the dip and slice the other for garnish. Cut the carrot into rough 1.5-inch chunks, halve the corn, and make the dipping sauce.
3. Debone the chicken legs, keeping the bones and any excess skin. Slice the meat into about 1 cm strips and mix with the chicken marinade.
4. Squeeze the shiitake and keep the soaking liquid. Remove and reserve the stems, slice the caps into strips and mix them into the chicken.
5. Drain the lotus leaf and cut it to fit your steamer, with a small hole in the middle for steam. Drain the rice and mix it with the rice marinade.
6. For the broth, heat about 1 tablespoon of oil over medium heat and fry the smashed ginger and excess chicken skin until fragrant, about 1 minute. Add the bones and fry until just beginning to brown, 1 to 2 minutes. Splash in the wine, add the carrot and fry for about 1 more minute.
7. Add 1.5 litres of hot boiled water, the shiitake stems, the soaking liquid and the corn, then bring to a rapid boil over high heat.
8. Set the steaming rack with the lotus leaf over the broth and spread the rice evenly on it. Cover tightly, adding a damp towel if needed, and steam on high for 12 minutes.
9. Add half of the chicken on top of the rice and steam on high for 7 minutes.
10. Garnish with the sliced scallion greens and serve with the dipping sauce.

Summarized from Chinese Cooking Demystified's video. Watch it for the details.

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