Hey guys, a few notes: 1. Something that we neglected to cover in this video was the distinction between long grain and short grain glutinous rice. What we’re using is a LONG GRAIN sticky rice - this is the type that’s used extensively in Southeast Asia, so it should be relatively easy to find. 2. You can also use other rices too - astute observers might notice that at 2:43, we actually showed a blend of two rices. We were a little lot on sticky rice the day of filming, so we actually used half Jasmine rice and half long grain glutinous rice… a perfectly delicious route. You could also use a short grain non-sticky rice too - a Japanese ‘sushi rice’ would also be quite nice. 3. Something that I’m slightly worried about… when steaming, do make sure that your set-up is good and covered, else the timing may end up a little off. For our set-up, off camera we actually tossed our cast iron dutch oven lid on *top* of the wok lid in order to weigh it down. In hindsight, we absolutely should have showed that on camera - not sure why we didn’t. If you’ve got a looser wok lid like we do, another possible route would be to damped two kitchen towels and wrap the exterior of the lid in order to seal things better. 4. I know that virgin Cantonese peanut oil is expensive abroad, so another possible route would be to use a mix of ‘normal’ neutral peanut oil with toasted sesame oil. For the marinade, you could potentially do something like 5.5 tsp peanut oil and 0.5 tsp toasted sesame oil instead. 5. If you like, you could also separately marinate the shiitake before mixing it in with the chicken. We wanted to keep things on the simple side so we didn’t do this, but you certainly couldn’t go wrong mixing the shiitake with 1/8 tsp salt and ¼ tsp soy sauce before mixing it in with the chicken in order to give it a bit of base flavor. That’s all I can think of for now, might edit a few more notes in in a bit :)
I thought that looked like Thai sticky rice, except I noticed there were two types of grain -- the jasmine is more translucent when dry! I love both jasmine and Thai long grain sticky rice. thanks for the notes, as always.
The steam/hotpot combo idea is the big thing here, IMHO. You don't even have to follow the recipe at all, you can simply use pretty much whatever you want to make up the steam and hotpot portions.
This sounds like the perfect leftovers prep if you're not looking to have all that food at once. Strain out the solids from the broth, dump the remaining rice and protein into the soup base, let it cook away a bit further while you clean up, and presto, tomorrow's juk!
I was actually just the other day thinking about steaming a meal over chicken stock and then immediately using the hot stock to make bok choy soup and have a three dish meal ready within minutes of each dish being done. Gonna have to add this one to the to-do list.
Looks like a great way to get a flavor bomb of a meal while being very light on the oil. Awesome. I have Kenji's wok book coming tomorrow and I'm gonna go shopping this weekend.
Great Video guys ! As a chef of 37 years Boning out chickens is a 3 minute job! yes i'm slow but I still have all my fingers lol. My son & I do chicken & broccoli/ veggies steam up about once a week its healthy & tasty your marinade is good though I did toss in hoisin & oyster in just a bit. thanks a bunch love you videos peace
I recently found some cook books in a box of free books with recipes that start out stating "buy a 3-4 pound chicken, debone it, and boil it" and stuff like that. They are old, from the 1930s and 1950s! Around the same time one of our neighbors butchered a few chickens so I now have these chickens in my freezer which I guess I need to de-bone. The interesting thing about these books which are American books from over 70 years ago is they tell you to use MSG in everything. I made the cooked carrots with MSG and there is a short video on my channel, I guess at the time it was a new ingredient in the USA and the authors really loved it, it's a whole series of mini cookbooks all featuring MSG as the main seasoning. I could actually make your hot pot or something similar like it with stuff I have which is interesting, I am sure some of your fans are running to the grocery store now, I love your cooking videos. Every so often people ask me to make them dinner. Usually I just cook whatever they have but one day I will pull out my phone, put one of your videos on, and act like I'm watching a cooking lesson and making what you make from your video to impress the people.
yum! I just thought of y'all because I made your version of a lazy dragon for dinner tonight (boy, was my housemate happy to see it)! looking forward to giving this a try; it looks amazing. oh, also: first! 😅
I can actually eat that, since it's 100% shellfish and fish free, unlike other Asian dishes. Use vegetable oil instead of peanut oil, and it has non of the major food allergens in it
Looks delicious In countries where saunas are an actual thing - * something sauna would refer to something smoked, in a sauna. So I guess the opposite, very aggressive flavors.
Ok my husband and I are the weird oddball Chinese who isn’t particularly enamored w Chinese hot pot. To us it’s just soup and not worth spending big $$$$$ on at a restaurant for boiled food. BUT we would fly to china for this 😂. Luckily for us you’ve shared the recipe! I love chicken w sticky rice, which we do make at home, but this w the soup is next level. Thank you for highlighting this dish. ❤ I’m going to put a whole Chinese chicken on my list for our next visit to Chinatown. Nothing compares in flavor when it comes to the quintessential simple Chinese chicken dishes.
I will skip adding MSG! Remember the steam juice from the chicken will drip into bottom broth. Just like chinese steamboat the soup get sweeter and sweeter as you cook meat and vegetables. So light handed and finally broth wont be over powering.
Hey so that's cheesy shrimp Yee Mein. Not really a specifically Shunde dish per se, but rather a banquet Cantonese dish. We have a recipe here :) ruclips.net/video/P5wwfYMUFbk/видео.html
A question on reconstituting shiitake mushrooms: After we soak them, is the water not dirty from debris? When we use the soaking liquid, how to feel that it is clean? I used to just use the liquid without a care, to be honest, but now that my wife makes me obsessively wash vegetables (!), I guess the OCD has rubbed off on me!
First, like all vegetables the mushrooms should be washed first :) Then, either strain through a fine mesh strainer, or simply use up 90% of the liquid, leaving the sediment at the bottom
It's not that different from just boiling those things in a stock and removing them, no? Unless, you've never had chicken stock made with a whole chicken before I guess.
Different textures for different folks; I don't care for the slippery-fatty texture usually, but there are some situations I'm down for it. And I know many who go wild for it.
I don't think it would work. I believe the nori would likely fall apart, and impart a strong taste (though not necessarily a bad thing.) Something like kombu could be slightly better, but again, strong taste. If you're from the US, maybe the corn husks you'd use for tamales?
I'm not entirely sure I want a pot of boiling water precariously perched on a burner on the table in front of me. I mean, who'm I gonna sue when someone accidentally knocks it over in my lap?
@@satoshiketchump - I am unfamiliar with hotpot. And this video looked pretty scary. Big wok full of hot water perched on a burner right there on the table. Too easy to knock over. Nope! Not me. Y'all have fun.
![Tee Grizzley - Blow for Blow (feat. J. Cole) [Official Video]](http://i.ytimg.com/vi/wNLN5xsx5dc/mqdefault.jpg)
Hey guys, a few notes:
1. Something that we neglected to cover in this video was the distinction between long grain and short grain glutinous rice. What we’re using is a LONG GRAIN sticky rice - this is the type that’s used extensively in Southeast Asia, so it should be relatively easy to find.
2. You can also use other rices too - astute observers might notice that at 2:43, we actually showed a blend of two rices. We were a little lot on sticky rice the day of filming, so we actually used half Jasmine rice and half long grain glutinous rice… a perfectly delicious route. You could also use a short grain non-sticky rice too - a Japanese ‘sushi rice’ would also be quite nice.
3. Something that I’m slightly worried about… when steaming, do make sure that your set-up is good and covered, else the timing may end up a little off. For our set-up, off camera we actually tossed our cast iron dutch oven lid on *top* of the wok lid in order to weigh it down. In hindsight, we absolutely should have showed that on camera - not sure why we didn’t. If you’ve got a looser wok lid like we do, another possible route would be to damped two kitchen towels and wrap the exterior of the lid in order to seal things better.
4. I know that virgin Cantonese peanut oil is expensive abroad, so another possible route would be to use a mix of ‘normal’ neutral peanut oil with toasted sesame oil. For the marinade, you could potentially do something like 5.5 tsp peanut oil and 0.5 tsp toasted sesame oil instead.
5. If you like, you could also separately marinate the shiitake before mixing it in with the chicken. We wanted to keep things on the simple side so we didn’t do this, but you certainly couldn’t go wrong mixing the shiitake with 1/8 tsp salt and ¼ tsp soy sauce before mixing it in with the chicken in order to give it a bit of base flavor.
That’s all I can think of for now, might edit a few more notes in in a bit :)
would all Sesame work for a peanut allergy ? because these seems tastey or go Sesame with a nurtual favour oil?
May I suggest @TheScottReaproject for potentially a great butcher.
Chris! Sharpen your cleaver!
I thought that looked like Thai sticky rice, except I noticed there were two types of grain -- the jasmine is more translucent when dry! I love both jasmine and Thai long grain sticky rice. thanks for the notes, as always.
@@Jackthgun just use sunflower seed oil its neutral
The recipe looks like it is easily modifiable to suit your specific tastes. I might have to give it a go.
The steam/hotpot combo idea is the big thing here, IMHO. You don't even have to follow the recipe at all, you can simply use pretty much whatever you want to make up the steam and hotpot portions.
This sounds like the perfect leftovers prep if you're not looking to have all that food at once. Strain out the solids from the broth, dump the remaining rice and protein into the soup base, let it cook away a bit further while you clean up, and presto, tomorrow's juk!
I was actually just the other day thinking about steaming a meal over chicken stock and then immediately using the hot stock to make bok choy soup and have a three dish meal ready within minutes of each dish being done. Gonna have to add this one to the to-do list.
Im sorry, giant dumpling WHAT?
Yeah, im gonna need to eat that.
Looks like a great way to get a flavor bomb of a meal while being very light on the oil. Awesome. I have Kenji's wok book coming tomorrow and I'm gonna go shopping this weekend.
Wow, first time I've ever seen Finnish fusion cooking outside Finland.
u can sauna anything like seafood vegetables fish but make sure use congee base instead🎉
Jesus thats a lot for 2 people
Great Video guys ! As a chef of 37 years Boning out chickens is a 3 minute job! yes i'm slow but I still have all my fingers lol. My son & I do chicken & broccoli/ veggies steam up about once a week its healthy & tasty your marinade is good though I did toss in hoisin & oyster in just a bit. thanks a bunch love you videos
peace
This is an incredible recipe. I didn't expect how good it woud be. We did use long grain jasmine rice, which turned out fine.
I recently found some cook books in a box of free books with recipes that start out stating "buy a 3-4 pound chicken, debone it, and boil it" and stuff like that. They are old, from the 1930s and 1950s! Around the same time one of our neighbors butchered a few chickens so I now have these chickens in my freezer which I guess I need to de-bone. The interesting thing about these books which are American books from over 70 years ago is they tell you to use MSG in everything. I made the cooked carrots with MSG and there is a short video on my channel, I guess at the time it was a new ingredient in the USA and the authors really loved it, it's a whole series of mini cookbooks all featuring MSG as the main seasoning. I could actually make your hot pot or something similar like it with stuff I have which is interesting, I am sure some of your fans are running to the grocery store now, I love your cooking videos. Every so often people ask me to make them dinner. Usually I just cook whatever they have but one day I will pull out my phone, put one of your videos on, and act like I'm watching a cooking lesson and making what you make from your video to impress the people.
The giant ball may be traditional but it probably originated as a dish to attract customers
Looks amazing, can’t wait to try it here in Montreal! Thanks as always guys!!
I would imagine collard greens would make a good easy-to-find leaf base
Or cabbage. Whole fermented cabbage leaves even, those go perfectly with rice and protein!
I'm in a skin on chicken mood right now. And with the lightness of steaming is perfect on a hot day
This is brilliant!
This looks like it'll be so fun to do with some friends! thanks for the idea ~ stay awesome and safe and healthy and everything!
underrated steamed hams reference
yum! I just thought of y'all because I made your version of a lazy dragon for dinner tonight (boy, was my housemate happy to see it)! looking forward to giving this a try; it looks amazing.
oh, also: first! 😅
My brother, how did u comment 20 hrs ago when it was just posted
@@demickyfellow4376 I believe Patreon subscribers get early access to videos.
@@tortoise-chan Either that or time travel, hard to know for certain
@@ChineseCookingDemystifiedspoiler alert, you were watching Back to the Future. Dead giveaway.
yes, I may have a DeLorean!
I can actually eat that, since it's 100% shellfish and fish free, unlike other Asian dishes. Use vegetable oil instead of peanut oil, and it has non of the major food allergens in it
that looks like a great idea for new england winters
Looks amazingly tasty
This dish looks fun to cook! I like it already!
Looks delicious
In countries where saunas are an actual thing - * something sauna would refer to something smoked, in a sauna. So I guess the opposite, very aggressive flavors.
Sauna Kanaa a Chinese Finish fusion dish. 😋
Wow, the chicken and the rice look so juicy. This is a great way of eating rice and chicken.
this looks incredible.. I cant wait to make this!!!
Another banger guys, thanks!
Yes! I love this idea
And shiitake stems I always put in my stock.
Ok my husband and I are the weird oddball Chinese who isn’t particularly enamored w Chinese hot pot. To us it’s just soup and not worth spending big $$$$$ on at a restaurant for boiled food. BUT we would fly to china for this 😂. Luckily for us you’ve shared the recipe! I love chicken w sticky rice, which we do make at home, but this w the soup is next level. Thank you for highlighting this dish. ❤ I’m going to put a whole Chinese chicken on my list for our next visit to Chinatown. Nothing compares in flavor when it comes to the quintessential simple Chinese chicken dishes.
Went to Shunde a couple and had this in a restaurant, loved it!
this looks lovely and all the ingredientss and tools are easily available if not substitutable. Planning to make this in get together with friends
This looks delicious- it’s almost like a deconstructed “Loh Mai Gai” (at least the way my favourite yum cha place makes it!🥰🥰🥰
My deboning technique could also use work but my boning technique is perfect.
We just wen to Sauna Chicken restaurant in Foshan last week. It was great experience and their free-range sauna chicken was incredibly good!
你的食谱很完美，我非常喜欢💜
I will skip adding MSG! Remember the steam juice from the chicken will drip into bottom broth. Just like chinese steamboat the soup get sweeter and sweeter as you cook meat and vegetables. So light handed and finally broth wont be over powering.
Great video and looks delicious
cabbage leaves might be good
Looks delicious, and seems a bit like "lo mai gai" 糯米鸡 or "fan choy".
That looked like a LOT of food for two people!
HOW CAN YOU EAT THIS MUCH (stomach capacity)!?!
Years of authentic Chinese cuisine trains you. 😀
it's normally a 3 people something affair. if you can't finish everything, just pack it up and take it home.
❤
In Malaysia there is a restaurant El Cerdo major in pork dish. The chef was surprised my sister ate so much considering her small size.
If it's a big meal, you can assume it's meant to be shared
I don't think I missed anything. How about the other half of the chicken?
Ok, this I will have to do! I will have to.
First: Eat a whole chicken; Then, eat a pound of rice. Then enjoy your hotpot meal.
Has science gone too far?
Cheers to you.
In Malaysia there is porridge hotpot. Maybe you guys should give a try.
Chris is so cute! I love his hairy forearms hahah
Thats what my friends call me
我第一次吃桑拿鸡反而不是在广东，而是在云南，当时是去吃菌子火锅，是一个没用明火或电磁炉而通蒸汽的，先吃蒸鸡然后吃菌子鸡汤，相当棒
今天看了这个视频才知道原来这个吃法来自顺德
云南的话，因为本身就有汽锅鸡，用蒸汽煮食的做法说不定是也是来自本地的，刚好英雄所见略同哈哈哈哈。
@@ChineseCookingDemystified 有道理
This is one I'd like to have a go at. How about banana leaf instead of Lotus leaf? We have a lot of those in Tenerife.
It's stated in the video that banana leaf or parchment paper works just fine!
@@lolutkhim2dabar485 Ah, in my version of the video he said lettuce leaf, not banana leaf.
That is so much food for two people. Not completely btw
Haha I'm in Panyu just a 20min drive to Shunde.
Claypot but make me soup instead
This looks fun! However, I am also very interested in whatever that noodle dish was at 1:00...
Hey so that's cheesy shrimp Yee Mein. Not really a specifically Shunde dish per se, but rather a banquet Cantonese dish. We have a recipe here :) ruclips.net/video/P5wwfYMUFbk/видео.html
@@ChineseCookingDemystified how did I forget that? Thanks!
There's no way I could eat that much food...
Yum looks so good for a casual date night! Wish my bf wasn’t vegan lol
Do you have a video on those giant puff balls?
Shoulda consulted with Martin Yan of Yan Can Cook fame for the deboning.
so its like a lor mai guy and hot pot combo meal?
Rice paper sheet under maybe? 🤔
The long cooking time would melt the rice paper, so not recommended.
why corn?
how about banana leaf?
Will do
please can you put the leg deboning video link somewhere?
Sure, apologies, forgot about that! ruclips.net/video/XaXR9F8ceIs/видео.html
@@ChineseCookingDemystified thank you!
A question on reconstituting shiitake mushrooms:
After we soak them, is the water not dirty from debris? When we use the soaking liquid, how to feel that it is clean?
I used to just use the liquid without a care, to be honest, but now that my wife makes me obsessively wash vegetables (!), I guess the OCD has rubbed off on me!
I think you strain the mushroom water
I'll wash the dried mushroom under running water before the long soak to get rid of any sandy stuff
just strain it through a coffee filter if you're worried
First, like all vegetables the mushrooms should be washed first :)
Then, either strain through a fine mesh strainer, or simply use up 90% of the liquid, leaving the sediment at the bottom
@@ChineseCookingDemystified That makes sense, thanks!
I wonder - do steamed fat and skin from legs feels gross? I love them fried, but steamed/boiled feels like straight away big NO
It's not that different from just boiling those things in a stock and removing them, no? Unless, you've never had chicken stock made with a whole chicken before I guess.
@@bacchianlout110No, I mean the steamed part. It is made from pretty fatty thighs with the skin on
@@denys-pI like it. It gets really sticky and just really comforting. Not dissimilar from what smoked skin is like.
Different textures for different folks; I don't care for the slippery-fatty texture usually, but there are some situations I'm down for it. And I know many who go wild for it.
I had steamed chicken feet and I liked the texture of the skin, it honestly sounds worse than it is
吃的不腻吗
两个人三个鸡腿还好吧，剩下也没什么腻的东西了
Could you swap out the lotus leave for seaweed Nori sheets 🤔
I don't think it would work. I believe the nori would likely fall apart, and impart a strong taste (though not necessarily a bad thing.) Something like kombu could be slightly better, but again, strong taste. If you're from the US, maybe the corn husks you'd use for tamales?
🦝
> not the best deboner on youtube
you should sharpen your knives and try again :)
I'm not entirely sure I want a pot of boiling water precariously perched on a burner on the table in front of me. I mean, who'm I gonna sue when someone accidentally knocks it over in my lap?
Are you unfamiliar with hotpot?
@@satoshiketchump - I am unfamiliar with hotpot. And this video looked pretty scary. Big wok full of hot water perched on a burner right there on the table. Too easy to knock over. Nope! Not me. Y'all have fun.
it's interesting how the first thing you think about is sueing someone
@@wickedcabinboyForget hotpot, are you unfamiliar with the concept of centre of gravity?
chinese cuisine be like: eat the meal, then eat the meal underneath the meal. then, after that, eat the meal under the meal underneath the meal.
I remember having steamed seafood like this back in China in 2019, they taste great!
This is exactly the kind of dish that makes Chinese food so great.
looks absolute fire....wish i had steaming setup here
Love your outro music. By the way where do you live? Thank you.
Miss the taste from hometown after staying in US for one year 🤤
I feel like after the chicken and rice, I'll be too full to proceed to hotpot
FINALLY A USE FOR MY STEAMING RACK
Great Summer Park dish !!!
👍💜👍💜🍲🍲🍲🍲
Seems tasty (like almost everything you do) - but the thumbnail - it needs a bit of work.