Hotpot, but it's steam instead (桑拿鸡)

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  • Опубликовано: 17 июн 2024
  • 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
    As promised, an actually good video on de-boning a chicken leg:
    • Deboning a Chicken leg...
    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 a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp
    Carrot, ½, cut into ~1.5 inch chunks
    Hot boiled water, 1.5L
    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!
    / chinesecookingdemystified
    Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
    Found via My Analog Journal (great channel): • Live Stream: Favourite...
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Комментарии • 132

  • @ChineseCookingDemystified
    @ChineseCookingDemystified  10 месяцев назад +86

    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 :)

    • @Jackthgun
      @Jackthgun 10 месяцев назад

      would all Sesame work for a peanut allergy ? because these seems tastey or go Sesame with a nurtual favour oil?

    • @Somesortadog
      @Somesortadog 10 месяцев назад +1

      May I suggest @TheScottReaproject for potentially a great butcher.

    • @somefreshbread
      @somefreshbread 10 месяцев назад

      Chris! Sharpen your cleaver!

    • @DianeH2038
      @DianeH2038 10 месяцев назад +1

      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.

    • @obsidianwing
      @obsidianwing 10 месяцев назад

      @@Jackthgun just use sunflower seed oil its neutral

  • @noob19087
    @noob19087 10 месяцев назад +19

    Wow, first time I've ever seen Finnish fusion cooking outside Finland.

  • @amadeus484
    @amadeus484 10 месяцев назад +63

    The recipe looks like it is easily modifiable to suit your specific tastes. I might have to give it a go.

    • @syd.a.m
      @syd.a.m 10 месяцев назад +4

      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.

  • @abydosianchulac2
    @abydosianchulac2 10 месяцев назад +35

    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!

  • @TheWhiteDragon3
    @TheWhiteDragon3 10 месяцев назад +14

    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.

  • @erinhowett3630
    @erinhowett3630 10 месяцев назад +17

    Im sorry, giant dumpling WHAT?
    Yeah, im gonna need to eat that.

  • @henndawg42069
    @henndawg42069 10 месяцев назад +16

    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.

  • @yongxianghe1432
    @yongxianghe1432 10 месяцев назад +11

    u can sauna anything like seafood vegetables fish but make sure use congee base instead🎉

  • @KaingMusic
    @KaingMusic 10 месяцев назад +2

    Looks amazing, can’t wait to try it here in Montreal! Thanks as always guys!!

  • @picoDeMoose
    @picoDeMoose 10 месяцев назад +1

    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!

  • @Kus519
    @Kus519 10 месяцев назад +3

    Jesus thats a lot for 2 people

  • @LisaFenix
    @LisaFenix 10 месяцев назад +1

    this looks incredible.. I cant wait to make this!!!

  • @gab.lab.martins
    @gab.lab.martins 10 месяцев назад +2

    This is exactly the kind of dish that makes Chinese food so great.

  • @BriarLeaf00
    @BriarLeaf00 10 месяцев назад +2

    Another banger guys, thanks!

  • @jackyichan4759
    @jackyichan4759 10 месяцев назад +4

    This is brilliant!

  • @lerneanlion
    @lerneanlion 10 месяцев назад +1

    This dish looks fun to cook! I like it already!

  • @APWaddington
    @APWaddington 10 месяцев назад +3

    Looks amazingly tasty

  • @snsokstan
    @snsokstan 10 месяцев назад +1

    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.

  • @doloresdebeauvoir4960
    @doloresdebeauvoir4960 10 месяцев назад +4

    I remember having steamed seafood like this back in China in 2019, they taste great!

  • @yuvx8516
    @yuvx8516 10 месяцев назад

    this looks lovely and all the ingredientss and tools are easily available if not substitutable. Planning to make this in get together with friends

  • @wemcal
    @wemcal 10 месяцев назад

    Great video and looks delicious

  • @dingusmagee5662
    @dingusmagee5662 10 месяцев назад +2

    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

  • @woolfel
    @woolfel 10 месяцев назад

    that looks like a great idea for new england winters

  • @cookingwithmimmo
    @cookingwithmimmo 10 месяцев назад

    你的食谱很完美,我非常喜欢💜

  • @Sleexb
    @Sleexb 10 месяцев назад +1

    looks absolute fire....wish i had steaming setup here

  • @geoffpm
    @geoffpm 10 месяцев назад

    Great Summer Park dish !!!

  • @GabrielePastoreAlchemikal
    @GabrielePastoreAlchemikal 10 месяцев назад

    Went to Shunde a couple and had this in a restaurant, loved it!

  • @adriennefloreen
    @adriennefloreen 10 месяцев назад +1

    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.

  • @Nosceteipsum166
    @Nosceteipsum166 10 месяцев назад

    Wow, the chicken and the rice look so juicy. This is a great way of eating rice and chicken.

  • @ellenspn
    @ellenspn 10 месяцев назад +2

    Yes! I love this idea

    • @ellenspn
      @ellenspn 10 месяцев назад +1

      And shiitake stems I always put in my stock.

  • @anncancook4020
    @anncancook4020 10 месяцев назад

    We just wen to Sauna Chicken restaurant in Foshan last week. It was great experience and their free-range sauna chicken was incredibly good!

  • @k4RtInk
    @k4RtInk 10 месяцев назад

    I'm in a skin on chicken mood right now. And with the lightness of steaming is perfect on a hot day

  • @jrmint2
    @jrmint2 10 месяцев назад

    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.

  • @huggledemon32
    @huggledemon32 10 месяцев назад

    This looks delicious- it’s almost like a deconstructed “Loh Mai Gai” (at least the way my favourite yum cha place makes it!🥰🥰🥰

  • @DianeH2038
    @DianeH2038 10 месяцев назад +8

    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! 😅

    • @demickyfellow4376
      @demickyfellow4376 10 месяцев назад +3

      My brother, how did u comment 20 hrs ago when it was just posted

    • @tortoise-chan
      @tortoise-chan 10 месяцев назад +2

      @@demickyfellow4376 I believe Patreon subscribers get early access to videos.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  10 месяцев назад +11

      @@tortoise-chan Either that or time travel, hard to know for certain

    • @dianahowell3423
      @dianahowell3423 10 месяцев назад +1

      @@ChineseCookingDemystifiedspoiler alert, you were watching Back to the Future. Dead giveaway.

    • @DianeH2038
      @DianeH2038 10 месяцев назад +2

      yes, I may have a DeLorean!

  • @10lauset
    @10lauset 10 месяцев назад

    Cheers to you.

  • @bartoscar
    @bartoscar 10 месяцев назад +8

    I would imagine collard greens would make a good easy-to-find leaf base

    • @vladislavdonchev1271
      @vladislavdonchev1271 10 месяцев назад +1

      Or cabbage. Whole fermented cabbage leaves even, those go perfectly with rice and protein!

  • @chibisuke3982
    @chibisuke3982 10 месяцев назад

    The giant ball may be traditional but it probably originated as a dish to attract customers

  • @user-lv6rn9cf8m
    @user-lv6rn9cf8m 9 месяцев назад

    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.

  • @MrEquusQuagga
    @MrEquusQuagga 10 месяцев назад

    Chris is so cute! I love his hairy forearms hahah

  • @chengkuoklee5734
    @chengkuoklee5734 10 месяцев назад

    In Malaysia there is porridge hotpot. Maybe you guys should give a try.

  • @foodtaliban
    @foodtaliban 10 месяцев назад

    Sauna Kanaa a Chinese Finish fusion dish. 😋

  • @whatsadog2445
    @whatsadog2445 10 месяцев назад

    underrated steamed hams reference

  • @mikecoate2026
    @mikecoate2026 10 месяцев назад

    That looked like a LOT of food for two people!

  • @aurochf1
    @aurochf1 10 месяцев назад

    Ok, this I will have to do! I will have to.

  • @RyanTeo
    @RyanTeo 10 месяцев назад

    Looks delicious, and seems a bit like "lo mai gai" 糯米鸡 or "fan choy".

  • @Sayurichyan
    @Sayurichyan 10 месяцев назад

    I feel like after the chicken and rice, I'll be too full to proceed to hotpot

  • @venicawood3894
    @venicawood3894 10 месяцев назад

    Love your outro music. By the way where do you live? Thank you.

  • @Nekulturny
    @Nekulturny 10 месяцев назад

    Do you have a video on those giant puff balls?

  • @drjekelmrhyde
    @drjekelmrhyde 10 месяцев назад +1

    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

  • @jianhengliu785
    @jianhengliu785 10 месяцев назад

    Miss the taste from hometown after staying in US for one year 🤤

  • @indorilnerevar8716
    @indorilnerevar8716 10 месяцев назад

    Haha I'm in Panyu just a 20min drive to Shunde.

  • @cd-zw2tt
    @cd-zw2tt 10 месяцев назад +2

    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.

  • @burptothankthecook8005
    @burptothankthecook8005 10 месяцев назад

    so its like a lor mai guy and hot pot combo meal?

  • @eg5909
    @eg5909 10 месяцев назад

    My deboning technique could also use work but my boning technique is perfect.

  • @tsuchan
    @tsuchan 10 месяцев назад

    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.

    • @lolutkhim2dabar485
      @lolutkhim2dabar485 10 месяцев назад

      It's stated in the video that banana leaf or parchment paper works just fine!

    • @tsuchan
      @tsuchan 10 месяцев назад

      @@lolutkhim2dabar485 Ah, in my version of the video he said lettuce leaf, not banana leaf.

  • @danielpincus221
    @danielpincus221 10 месяцев назад

    I don't think I missed anything. How about the other half of the chicken?

  • @wilhelmseleorningcniht9410
    @wilhelmseleorningcniht9410 10 месяцев назад +1

    cabbage leaves might be good

  • @nicolejoy6618
    @nicolejoy6618 10 месяцев назад

    Yum looks so good for a casual date night! Wish my bf wasn’t vegan lol

  • @tsaichu
    @tsaichu 10 месяцев назад +33

    HOW CAN YOU EAT THIS MUCH (stomach capacity)!?!

    • @chasethevioletsun9996
      @chasethevioletsun9996 10 месяцев назад +7

      Years of authentic Chinese cuisine trains you. 😀

    • @Alphonselle
      @Alphonselle 10 месяцев назад +17

      it's normally a 3 people something affair. if you can't finish everything, just pack it up and take it home.

    • @patriciastaton6182
      @patriciastaton6182 10 месяцев назад +1

    • @chengkuoklee5734
      @chengkuoklee5734 10 месяцев назад +1

      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.

    • @FunctionallyLiteratePerson
      @FunctionallyLiteratePerson 10 месяцев назад +2

      If it's a big meal, you can assume it's meant to be shared

  • @amaladiguna8873
    @amaladiguna8873 10 месяцев назад

    FINALLY A USE FOR MY STEAMING RACK

  • @Anesthesia069
    @Anesthesia069 10 месяцев назад +1

    This looks fun! However, I am also very interested in whatever that noodle dish was at 1:00...

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  10 месяцев назад +1

      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

    • @Anesthesia069
      @Anesthesia069 10 месяцев назад

      @@ChineseCookingDemystified how did I forget that? Thanks!

  • @DonNguyen-km9nd
    @DonNguyen-km9nd 10 месяцев назад

    Claypot but make me soup instead

  • @PartikleVT
    @PartikleVT 10 месяцев назад

    Thats what my friends call me

  • @roypoh9868
    @roypoh9868 10 месяцев назад

    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.

  • @hultonclint
    @hultonclint 10 месяцев назад

    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!

    • @henndawg42069
      @henndawg42069 10 месяцев назад

      I think you strain the mushroom water

    • @user-boxue
      @user-boxue 10 месяцев назад

      I'll wash the dried mushroom under running water before the long soak to get rid of any sandy stuff

    • @kingoftheshadowland
      @kingoftheshadowland 10 месяцев назад

      just strain it through a coffee filter if you're worried

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  10 месяцев назад

      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

    • @hultonclint
      @hultonclint 10 месяцев назад

      @@ChineseCookingDemystified That makes sense, thanks!

  • @user-kv9jw6vg9u
    @user-kv9jw6vg9u 10 месяцев назад

    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

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  10 месяцев назад

      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。

    • @user-kv9jw6vg9u
      @user-kv9jw6vg9u 10 месяцев назад

      @@ChineseCookingDemystified 有道理

  • @cparks1000000
    @cparks1000000 10 месяцев назад

    There's no way I could eat that much food...

  • @duncanmit5307
    @duncanmit5307 10 месяцев назад

    👍💜👍💜🍲🍲🍲🍲

  • @jordanbarnes1720
    @jordanbarnes1720 10 месяцев назад

    please can you put the leg deboning video link somewhere?

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  10 месяцев назад +1

      Sure, apologies, forgot about that! ruclips.net/video/XaXR9F8ceIs/видео.html

    • @jordanbarnes1720
      @jordanbarnes1720 10 месяцев назад

      @@ChineseCookingDemystified thank you!

  • @ghostylovesu
    @ghostylovesu 10 месяцев назад

    Rice paper sheet under maybe? 🤔

  • @EyeOnTheTV
    @EyeOnTheTV 10 месяцев назад

    why corn?

  • @killercaos123
    @killercaos123 10 месяцев назад

    That is so much food for two people. Not completely btw

  • @bpcoxkr
    @bpcoxkr 10 месяцев назад +1

    Shoulda consulted with Martin Yan of Yan Can Cook fame for the deboning.

  • @claudebanthus6511
    @claudebanthus6511 10 месяцев назад

    how about banana leaf?

  • @hoddtoward
    @hoddtoward 10 месяцев назад +5

    Has science gone too far?

  • @denys-p
    @denys-p 10 месяцев назад

    I wonder - do steamed fat and skin from legs feels gross? I love them fried, but steamed/boiled feels like straight away big NO

    • @bacchianlout110
      @bacchianlout110 10 месяцев назад

      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.

    • @denys-p
      @denys-p 10 месяцев назад

      @@bacchianlout110No, I mean the steamed part. It is made from pretty fatty thighs with the skin on

    • @erinhowett3630
      @erinhowett3630 10 месяцев назад +1

      ​@@denys-pI like it. It gets really sticky and just really comforting. Not dissimilar from what smoked skin is like.

    • @abydosianchulac2
      @abydosianchulac2 10 месяцев назад

      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.

    • @kingoftheshadowland
      @kingoftheshadowland 10 месяцев назад

      I had steamed chicken feet and I liked the texture of the skin, it honestly sounds worse than it is

  • @baph42
    @baph42 10 месяцев назад +2

    First: Eat a whole chicken; Then, eat a pound of rice. Then enjoy your hotpot meal.

  • @Jimbo878
    @Jimbo878 10 месяцев назад

    Could you swap out the lotus leave for seaweed Nori sheets 🤔

    • @noob19087
      @noob19087 10 месяцев назад +1

      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?

  • @Aname550
    @Aname550 10 месяцев назад

    吃的不腻吗

    • @hurryhurry7026
      @hurryhurry7026 10 месяцев назад

      两个人三个鸡腿还好吧,剩下也没什么腻的东西了

  • @teridacktaljones4553
    @teridacktaljones4553 10 месяцев назад

    🦝

  • @jimiscott
    @jimiscott 10 месяцев назад

    Seems tasty (like almost everything you do) - but the thumbnail - it needs a bit of work.

  • @justintime739
    @justintime739 10 месяцев назад

    > not the best deboner on youtube
    you should sharpen your knives and try again :)

  • @wickedcabinboy
    @wickedcabinboy 10 месяцев назад

    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
      @satoshiketchump 10 месяцев назад +6

      Are you unfamiliar with hotpot?

    • @wickedcabinboy
      @wickedcabinboy 10 месяцев назад

      @@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.

    • @5stepsmusic
      @5stepsmusic 10 месяцев назад +10

      it's interesting how the first thing you think about is sueing someone

    • @ProfX501
      @ProfX501 10 месяцев назад +5

      @@wickedcabinboyForget hotpot, are you unfamiliar with the concept of centre of gravity?