Shenzhen Chicken Pot: a Cantonese-Sichuan Fusion
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- Опубликовано: 28 июн 2024
- Shenzhen chicken pot! An interesting take on a Cantonese classic, this version adds chilis, chili bean paste, and some Sichuan spices to the mix.
Apologies for the especially long backstory for this one. After calling Shenzhen home for over a decade... apparently I have a lot to say on the subject of Shenzhen haha. As always, feel free to jump to the recipe using the chapters:
0:00 - The Shenzhen Story
1:07 - The Hong Kong Influence on the city
2:02 - Food in Shenzhen, these days
3:28 - The Origins of Shenzhen Chicken Pot
5:06 - Preparing the Chicken
6:30 - Preparing the Sauce
7:19 - Making the Pot
8:08 - How to Hotpot It
9:08 - Is Shenzhen Chicken Pot spicy?
I'll get to some more credits and links in a bit, but first I wanted to say a huge thanks to our buddy Sky for letting us use so much of his Shenzhen footage (the drone shots and such were his). Definitely check out his Instagram: / skythomasgidge
The movies that were used in the introduction were Shanghai Dreams, A Touch of Sin, From Beijing with Love, and Italianamerican.
IF YOU DON'T WANT TO HOTPOT: simply follow the recipe as is, but instead of finishing on the portable burner at the table, do that final fry/roast process in the kitchen. Same medium flame, same 8-10 minutes. Serve in your cast iron/clay pot, or alternatively transfer over to a serving plate.
INGREDIENTS
Sourcing notes:
The chili bean paste we’re referring to is Sichuan Pixian Doubanjiang. You can find it at your local Chinese supermarket, on Weee!, or over at Mala Market if you’re in the market for a fancy one:
www.sayweee.com/en/product/Pi...
themalamarket.com/products/3-...
Hoisin can be found at most Chinese supermarkets, of course (and some Western supermarkets these days). But if you’re wondering why ours looked a little weird, it’s because we used this one:
themalamarket.com/products/gu...
You can also use Lee Kum Kee, of course (which we also tested with). We just happened to have this one on hand.
For the fermented tofu, the precise brand that we use in the video should be available at many Chinese supermarkets, but it proving a touch challenging to find online. I was able to find a Taiwanese version of the product on Amazon (for the expected Amazon premium), but you can also use the sort that’s seasoned with a bit of chili with this recipe (which I was able to find on Weee!):
www.sayweee.com/en/product/Ya...
www.amazon.com/White-Fermente...
Chu Hou paste should be able to be found at your local Chinese supermarket, on Amazon (for the expected Amazon premium) or on Weee:
www.sayweee.com/en/product/Ko...
www.amazon.com/Lee-Kum-Kee-Pa...
Ingredients:
* Chicken or chicken wings, 1kg
* Marinade for the chicken: salt, 1/2 tsp; white pepper powder (白胡椒粉), 1/2 tsp; soy sauce (生抽), 1 tbsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp; cornstarch (生粉), 1 tbsp; oil, to coat, ~1 tbsp
* Sauce: Soy sauce (生抽), 1.5 tbsp; Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp; Natural Peanut Butter (花生酱), 0.5 tbsp; Chili Bean Paste (郫县豆瓣酱), 0.5 tbsp; Furu a.k.a. fermented bean curd (腐乳), 1 cube; white pepper powder (白胡椒粉), ½ tsp; five spice powder (五香粉), ¼ tsp; Sichuan peppercorn powder (花椒粉), ¼ tsp; chicken bouillon powder (鸡粉), ¼ tsp; MSG (味精), 1/8 tsp; salt, 1/8 tsp; hoisin sauce (海鲜酱), 1 tbsp; Chu Hou paste (柱侯酱) or additional Hoisin, 0.5 tbsp; water, 6 tbsp
* Onion, ½; cut into slices. Half will be used to fry at first, half later to finish the pot
* Shallots (干葱), 2, quartered
* Garlic, ~4 cloves, smashed
* Ginger, ~1 inch, smashed
* Hot dried chilis - we used heaven facing (朝天椒) - ~6
* Oil, to fry, ~4 tbsp
Ok! So additional credits. More street footage of Shenzhen (because I apparently didn’t get enough) is from HSBS LKS, who has some great walking clips on their channel. Definitely check them out - I used these clips from Dongmen:
• 深圳东门 老街步行街夜景
• 深圳东门步行街 美食城人山人海
Also, huge thank you to Blondie in China, who continuously lets us use some of her footage if need be. Definitely check out her channel: / blondieinchina
Picture of the Tencent building was via Chris Yunker: www.flickr.com/photos/chris-y...
______________
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... 
Хобби
Hey guys, a few notes:
1. Apologies for the overly long introduction to this one. Felt a little… indulgent… to have a 5 minute introduction to a 4 minute recipe. But I (Chris) called Shenzhen home for almost a decade - and Steph for almost the same amount of time - so we obviously had a lot to say on the topic. Sorry if regurgitating the whole economic side of the story there was a bit boring, I just didn’t know how much background y’all already had. Anyway… god bless RUclips chapters.
2. So one of the difficulties with mimicking these chicken pots is that every restaurant’ll have their own mix, and it’s often… a company secret sort of thing. According to our research, most places use Chu Hou paste as a base, but compared to moustache restaurant’s pot… it always seemed to lead to on overly savory result that wasn’t *quite* where moustache was at. Swapping to the much sweeter Hoisin mostly seemed to do the trick, but it was the combination of the two that really hit the spot according to my memory. I know that calling for that combination is definitely a bit obnoxious (we’re already calling for a metric ton of stuff for the sauce as is), so do feel free to use all Hoisin if need be (or alternatively all Chu Hou with a bit of sugar).
3. You could also, if you like, blend or pound the aromatics together with the sauce for easier cooking. 90% sure that’s actually what moustache restaurant does.
4. The frozen wings that we get here are sort of ‘American style’ (they’re actually imported from Brazil, but… y’know, the same roided out sort), and they do seem to take a bit longer to cook. Ten minutes fry/roasting seemed to do the trick, BUT if I was feeding a crowd, I think I might actually get the wings to a safe internal temperature during the initial pre-fry. So like, pan fry those wings until they reach ~74C (safe but not yet ideal texturally), then finish the cooking in the pot.
5. The movie that we were playing at the end there was “From Beijing with Love”, probably my favorite Stephen Chow movie. In my opinion, hotpot-at-home plus movie is, like, an ideal combination. Short form video’s apparently ruined my dopamine-raddled brain so much that hotpot is one of the few ways these days that I can force myself to sit down and watch an entire movie lol
6. Quick question. Sometimes in the description box, I can fit *either* the process *or* the sourcing notes, but not both. I assume that if push comes to shove, links to the products in question would be more useful than writing out the process (which is already done in-video). Thoughts?
That’s all I can think of for now. Might edit in a few more notes in a bit
oh? Steph isn't originally from SZ? If it's not too intrusive where is her hometown?
I thought the history was fascinating! I don't know a whole lot about Chinese history so having that sort of context is great
i think the long introdunctions are cool. i like re watching the western fried rice one especially
Where is the instructions for no hot pot
@@krislove1167 She's from Zhaoqing, though her father's side is from Guangzhou
Can I just say, the first three minutes of this video was enthralling -- and this, despite having already had an idea of the history. Kudos, Steph and Chris! And again, good luck on the move :)
I came here to say the same thing. Of course I love the recipes, but the couple of videos with the history content are really exceptional. Do you think there's any way we can get them to start a Chinese History Demystified?
Haha cheers. Always a little bit of a balancing act, glad you enjoyed it
Great to hear something about the recent history of China and the culture of Shenzhen that [a] doesn't portray China as "Oriental" but as a "normal" country and [b] doesn't portray everything through the lens of "China government bad", so we can hear some fascinating social history as it relates to food culture (and which province to go to for a "massage :)
Thank you Chris, Steph, (& your uber-cute canine CEO).
That whole intro was incredibly well-written, i felt like i was watching a cool documentary aboit Shenzhen
Could you guys do a video on what NOT to do with spices? It'd be really helpful to see a breakdown of classic Chinese spices and how to best bring out the aromatics while showing what mistakes we should avoid in order to preserve the flavors, e.g. how not to dull the flavor of Sichuan peppercorns in a dish.
Great idea!
would also really support this!
this!!!
I like the long intros. Cooking doesn't exist in a vacuum. It's important to know the context and history.
I love learning the cultural and historical origins of a dish. This is what separates you guys from the thousands of other recipe channels. I love how you really get into the technicalities and explain so much. That way we learn how to cook authentically and respectfully, and not just regurgitate a dumbed down version
I so love it when you guys do comics...
Despite your reservations, I quite enjoyed the longer opening. I think part of demystifying Chinese cooking is explaining the how, when, and where it came to be.
Going on a tangent, the introduction with "Hong Kong men doing business in Shenzhen and having second wives and children" is so common that it's become a trope in a lot of Hong Kong TV drama and movies.
Brings back a lot of childhood memories!
Well I know some US Chinese foreign nationals that led second lives in China. I think it's pretty common when the country is as poor as China.
Yeah it was common here when I was younger too to hear stories of salarymen doing business over there to take on mistresses too. I dont hear it so much these days so its either gotten less popular or people are more ashamed of it now.
As a Chinese, I learn and cook more with the videos of your channel. I am literally starting my Chinese home-cooking business here in Belgium thanks to your channel~~
Love your videos, I enjoy your "overly long" introductions, so keep the history, and the cartoon flash cards coming!! In fact I would love it if you did more in depth videos on the history of different ingredients and honestly I look forward to stephs after action commentary and pointers. I wish I found your channel before I went to China in 2018 would've eaten even better.
1:18 is the district where I grew up in Hong Kong. I’m too young to have seen this age, but the river, mountains and bridges make it instantly recognisable. In the topic of Shenzhen, you’re absolutely right to describe it as a “weekend” destination for Hong Kongers. I distantly remember my parents taking a trip up there on weekends, sometimes dragging me along for cheap shopping.
With the mini schnauzer away in BK it's nice to see a stand-in in the background!
Thanks for the fascinating background (not overlong in my opinion) and the very delicious looking recipe - I do plan to try this soon! As a person of Chinese descent, I do find your videos both wonderfully informative and approachable. Finding useful and authentic info can be daunting for one whose chinese language skills aren't top notch, so it's great to have "people on the inside" who clearly love and value the culture and cuisine as you both do to explain the finer points. Plus, the recipes look DELISH.
I absolutely loved the intro. More like this please. The cultural aspect is very intereesting. And the dual-use hotpot is brilliant!
I actually really liked the history lesson but then again, I'm always interested in that kind of stuff. Also, I respect the extra-extra effort you guys make with the funny/ cute drawings! On another note, I'll probably never try this specific recipe (no appropriate kitchen ware and noone to try this out with) but that sauce sounds ridiculously delicious! Would you say it's worth trying out only with the noodles and some veggies/ meat?
I can't imagine that wouldn't be good.
I love how the explanation of the history of this dish conbining dignity and candor. .
I'm not likely to make this dish but appreciate it because of the channels way of showing us this part of the world...
I really really really really REALLY loved the explanation of the historical influence in this video. Thank you so much for the lesson!
Also major thumbs up for the Stephen Chow movie in the background!
History lesson is getting longer and longer, everybody. I am all for it. Even if the story is apocryphal, it's just fun to listen to, and the cultural background is always a welcome story.
Very good to see this. I recall visiting Hong Kong as a child in 1981 and shenzhen wasn’t even on the regional maps though it was in the area.
I really enjoyed the background in the beginning, I love learning about history like that and tying it into a recipe is even cooler. Also, I really appreciate how you guys give alternatives if some stuff might be difficult to source.
LOVED the history intro to provide context. Would love to see that more. Keep it up!
Love the cat eating the plant at the end :D Everyone gets a snack!
me too! It's just such a cat thing to do... the dog would be pawing Steph but the cat just chew the scenery
I really liked the historical introduction to the video! It was neat to learn a slightly more in-depth history behind the food this time. I definitely wouldn't be opposed to seeing stuff like that more in the future.
This is such a fascinating dish. I love how halfway through you just completely transform the dish entirely.
I've heard of recycling old leftovers, but I've never seen recycling the food you're still eating.
This vid gives a lot more that i expected, good info, great visuals, entertaining history, awesome recipe... This deserves a lot more views and likes
I totally loved the introduction to this video. It just made the whole thing so much better. more this please. Love the background for a dish.
The history lesson was AMAZING. I definitely enjoyed the addition and hopefully you'll continue to do more of that with your future vidoes :)
Just a fantastic educational video. History, culture, technique, ingredientism, travelogue, entertainment. Much love and respect to you both ❤️
Love this video. I’ve been to Shenzhen so many times and don’t really know how I missed this. Kudos for using the Dongguan scenes from “a touch of Sin” 😁
Exceedingly well done video! Thank you!
i really enjoyed the intro, great video as always
liked the extra history notes in the intro, thanks for establishing context!
I love these videos. Keep up the great work!
This video is exactly why I love this channel.
No need to apologise for the opening monologue. Even for someone like me who spent years living and working in SZ, it's nice to see someone else's spin on the story.
I also love to see the story of Chinese food history through the eyes of someone not born in China because they can interconnect the commonality between Chinese and other foods. (There's a reason why Fuchsia Dunlop is such a popular guest on Western food shows).
You guys are super cool. I love the back story and the movie at the end!!! Haha
My fellow statesmen, I recommend you go out of your way to get a bottle of chee hou sauce. I use it so often! It has this really complex flavor, and you've probably had it before. The first time I tasted it, I thought, OH, that's the sauce I've been looking for. Buy it online if you have to. Koon Chun makes it, so you know it's not hard to source outside of China.
Kitty! Love the video, really informative and well edited. Also, kitty!!!!
That cat at the end was really going to town on that plant
I love the historical context of this new dish, more like this please!
LOVED the history part at the beginning!
We loved this video, especially the great history section at the beginning. Keep ‘em coming! -Bryce and Rebecca (couple’s comment)
Yes! History and Chinese food in one video! I love it
Thank you for your insights on cooking and the rest..
I just realized I ate Shenzhen chicken pot a few times in Shenzhen, but didn't realize it was special. Good memories from that Luohu border area.
Amazing recipe!
I subbed the natural peanut butter for Tahini sauce as it’s much easier to source for me, and closer to the real thing anyways
And I didn’t have any furu on hand although it’s easily available, so I subbed it with a bit of miso
For the dried chilli I used Kashmir Chilli - easier to find than Erjingtiao or Birds eye
The end result was surprisingly close to what you would get at a midnight 雞煲 shop in HK
I’ve been waiting for a new video thank you even though I have some issues with handling spicy food sometimes the punishment is worth it just because of this taste.
I enjoyed the added chinese history lesson with this one. Very interesting
The little cartoons are always so good!
Love the intro. Super interesting.
Apparantly even American tech workers/RUclipsrs were also attracted to the glow of Shenzhen, bringing their own unique spice to the city.
Wow, turning it into a hot pot is such an amazing idea!
Chris: Sorry about all the economic history in the intro
Me, an Economist: FASCINATING
Omg, it's so cute how you fed the kitty treats at the end, since your dog is temporarily gone.
It's like your trademark now, feed the pets at the end of each episode lol.
Appreciate the return of hand drawn cards for history lesson ;)
I always look forward to the pinned notes, missed them today!
Ha, you just beat me to the comment section :) Usually we post, then I scribble them up
Made this today and ate it just now. Phenomenal!
Glad you liked it!
Fascinating
I'm impressed with the higher budget that went on the animation 👌
Nice vid and great movie choice :)
Your choice of movies while devouring chickenpod is perfection.
Love your channel. Love the history you add to these videos. I like learning why things are they way it is, very informative. It's as good as the food featured.
But would you consider Chinese subtitles so I can share with my Chinese parents as well?
Haha so… the reason why we haven’t done Chinese CCs is that (1) it’s a lot of work to do ourselves and (2) Steph - as a translator herself - simply wouldn’t be able to stand the job that a cheap translator (I.e. one that we could afford) would do. Even if she resolves to only edit the blatant mistakes… knowing her she’d end up just wanting to toss it all and redoing it all herself lol
@@ChineseCookingDemystified Steph's a translator? Cool. As a kid I wanted to become a translator too.
Cat is doing a very good job at trimming the plant on your balcony.
Is that a Bengal cat? Can't wait to see more of her. Great video BTW, subscribed.
If anyone still needs convincing after watching this video, consider this - you're using spicy chicken stew gravy to make a hotpot. If that doesn't sound like absolutely delicious comfort food, I don't know what does
Most enjoyable videos! I have not been able to find Shaoxing wine in Wisconsin. Is dry Sherry a decent substitution?
aggressively delicious is my new favourite term for yummy food such as yours
Love you guys
This sounds delicious! I know cilantro is very popular and widely used, but I think I'd sub watercress for at least some of it.
I can take it in small amounts, but too much becomes overpowering. And watercress would add a wonderful flavor as well!
Lived in various parts so China for roughly 7 years and I loved Shenzhen for its diversity of food. Could never do the durian pizza though.
stephen chow - beijing with love at 8:15. you guys got good taste XD
I had something like and dapanji in a Sichuan restaurant here in Kathmandu. It was soupy chicken stew with onions, long bell pepper, potatos and chicken. It was called "fire chicken". I'm a sucker for Sichuan food and I tried to recreate it at home but just couldn't succeed.
I love Shenzhen and foods there too, my second hometown. 🤝
I like how you guys are watching the movie you B-Rolled in the beginning.
Made me super hungry!!!
Slipping in some clips from A Touch of Sin? This is why y'all are the most based cooking channel.
Great
very interesting.
Loved the history and cultural part.
nothing like eating chicken pot and watching 國產凌凌柒
deep fried tofu whatever is also an absolute necessity for any hotpot
Hey, I just wanted to say I've followed your content for years since I returned to the states after studying abroad. After using your videos to get a taste of everything I missed from eating in Chengdu, I found myself heading back to China for work. I'm currently in Beijing kind of wondering how much of the current situation I'm willing to handle, but your videos are as valuable as ever now that I'm pretty much restricted to cooking for myself.
Along with the lockdown I've been trying to manage my health a bit better and have been kind of struggling to maintain a balanced diet only cooking Chinese dishes with Chinese ingredients. My friends usually give me pretty unhelpful advice like eat less meat, which is kind of the opposite of what I want to do and try and have a higher protein intake. Anyway, just wondering if you've dealt with similar issues, or if you've considered putting a "Chinese Health Food" video out. Pre-lockdown there was an explosion of grain bowl restaurants and "health food" style places in Beijing, curious if its similar in Shenzhen.
Anyway, love your videos so much and wish you all the best!!!❤❤❤❤❤❤
Definitely enjoyed the intro, in a way it's similar to Tasting History with Max Miller in format.
*gets distracted by the cat attempting to eat the potted plant in the background at the end*
Today it's the kitty at the end instead of the usual dog. Both equally cute.
Thanks for clarifying which film is playing at the end, but can you also give a breakdown of all the film clips?? I need to improve some of my film watching habits, and a bunch of these look really good, particularly the ones with the kid on the scooter and the men on the boat. Appreciate the info in advance!
It's listed in the description box. The one you're talking about is Touch of Sin. Also personally I'd recommend Mubi as a streaming service, it's great if you like artsy movies.
-Steph
@@ChineseCookingDemystified Thanks, I totally missed it in the description, apologies!
Oh! Jia Zhangke! He's a really great director, "Ash is Purest White" is fantastic, I'm truly embarrassed I've never seen "Touch of Sin"! And MUBI is the best, I get it free through school so I definitely make the most of it. Thanks again, and love the channel, you folks do really great work!
9:09 the cat just munching away at the plants lol
Me: "That chicken hot pot looks great...I should make some of that. And the plants on the balcony look really nice too. Why don't I have plants like that?." *sees cat furiously attacking plant* "Oh, right..."
From Beijing with Love is such a good movie choice.
This channel is what I want to do but then remember I am in England so its hard to reasonably source the ingredients without emptying my pockets
Hey! Saw a comment you made some years ago about how you would like yo have more cooking audio in the background, such as garlic hitting the wok ect. Figured id reply on a newer video. My advice from what i can gather of your setup is that you buy a shotgun mic. Those can be pointed from afar, as to not get in the way of the shot. The audio it captures will also only come from whats directly in the direction it points. Kinda like a laser light. This will hrlp reduce background noises by alot (i asume youre on a balcony or similar). Hope this helps!
非常好的視頻，我非常喜歡
It's funny b/c just the other night I randomly decided to add Pixian Doubanjiang to a soy sauce/liaojiu/vinegar/sugar fried noodle dish. I had no idea that I was within the confines of an actual regional fusion!
I have ALL the ingredients for the sauce in my pantry. I'm so excited!
Wait, no pig or shrimp paste?! Is this a possibly kasher dish?! Finally!
Chinese tik tok recipes and cooking hacks when? I think it'd be fun to see the creations people could come up with, either to get viral or just pure good cooking.
any way we can get a link to that amazing pot!
A history lesson from CCD, I sit back with a bowl of ice cream and settle in for the ride.
In the early 2000s my Mom was working in Shenzhen and I visited her there during summer. I noticed how different Shenzhen was from Guangzhou. There were people from everywhere and you wouldn't worry about not being able to speak cantonese. Another thing is that people would tell me about Hongkong businessmen in debt committing suicide by jumping off of tall buildings. There was hardly any building without a story like that. Now that I think about it, probably cuz it was a period just after the Asian financial crisis.
I had this last week at a very authentic Chinese restaurant and they called it a dry-pot. It wasn't dry at all but was delicious even though very bony.