Practice of sauna chicken (Practice of sauna chicken in Shunde)

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List of contents for this article:

• 1、Simple method of sauna chicken
• 2、Practice of sauna chicken
• 3、Introduction to Sauna Chicken
• 4、The most authentic way to make sauna chicken
• 5、The practice of sauna chicken eating meat and soup without delay
• 6、How to do sauna chicken in detail

Simple method of sauna chicken

1. Ingredients: Choose walking chicken with delicate meat (such as Qingyuan chicken), remove the bones and cut it into thin slices or small pieces for quick steaming.

2. The method of sauna chicken is actually a kind of hot pot. It is divided into two layers. The upper layer is used to steam food and the lower layer is used to make soup. One chicken has two flavors, which is very delicious.

3. Sauna chicken is a famous traditional Guangdong dish and a favorite dish. It has the characteristics of delicious taste and overflowing aroma, making it suitable for consumption in winter. If you also want to try making sauna chickens, let me share with you how to make sauna chickens.

4. Sauna chicken is a famous dish in Shunde. The core lies in stewing and steaming it against water and steam to keep the original flavor of the chicken tender and smooth. By combining traditional practices with modern kitchens, even novices can get started quickly. Core steps of production: Cut about 2 kilograms of chicken into slices, mix it with salt, sugar, peanut oil, and shredded ginger for 15 minutes. This is the key to the smooth and tender base of the meat.

Practice of sauna chicken

1. Sauna chicken is a dish featuring "steaming on the top and boiling on the bottom, one chicken with two flavors". The chicken meat is steamed to retain its smooth and tender taste, and at the same time, the chicken soup is boiled with distilled water to maximize the umami flavor.

2. Sauna chicken is a traditional specialty dish originating from Shunde, Guangdong, and belongs to a classic practice in Cantonese cuisine.

3. The method of sauna chicken is actually a type of hot pot. It is divided into two layers. The upper layer is used to steam food and the lower layer is used to make soup. One chicken has two flavors and is very delicious.

4. Guangdong Sauna Chicken is a special dish that retains the original flavor of chicken meat by steaming and enhances the freshness through steam infiltration of the lower chicken soup. The core of the dish is to use steam circulation to integrate the delicious flavor of chicken bones into the upper chicken meat, and at the same time, it uses ingredients to match and control the heat to achieve a unique flavor.

5. Sauna chicken is a famous dish in Shunde. The core lies in stewing and steaming it against water and steam to keep the original flavor of the chicken tender and smooth. By combining traditional practices with modern kitchens, even novices can get started quickly. Core steps of production: Cut about 2 kilograms of chicken into slices, mix it with salt, sugar, peanut oil, and shredded ginger for 15 minutes. This is the key to the smooth and tender base of the meat.

Introduction to Sauna Chicken

Sauna chicken is a traditional specialty dish originating from Shunde, Guangdong, and is a classic practice in Cantonese cuisine. Its name "Sauna" vividly describes the cooking method-quickly heating ingredients through steam, similar to the high-temperature steam environment in a sauna bath, so that the chicken can be cooked in a short time and maintain a tender and juicy taste. Core features: Cooking utensils usually use a special double-layer steamer. The upper layer is a stainless steel or bamboo steaming plate with holes, and the lower layer contains soup or medicinal soup bases.

Guangdong Sauna Chicken is a special dish that retains the original flavor of chicken meat by steaming and enhances the freshness through steam infiltration of the lower chicken soup. The core of the dish is to use steam circulation to integrate the delicious flavor of chicken bones into the upper chicken meat, and at the same time, through ingredients matching and heat control. Achieve unique flavor.

Sauna chicken, also known as steam chicken, steam chicken, is a traditional cooking method originating from China. It is characterized by putting the chicken in a special steamer and using high-temperature steam to cook the chicken until it is done. This cooking method makes the chicken taste tender, juicy, nutritious, and deeply loved by people. The origin of sauna chickens can be traced back to ancient China. According to historical records, as early as the Spring and Autumn Period and the Warring States Period, my country had the method of steam cooking.

The most authentic way to make sauna chicken

Ingredients: Choose the tender meat of the walking ground chicken (such as Qingyuan chicken), remove the bones and cut it into thin slices or small pieces for quick steaming.

Sauna chicken is actually a type of hot pot. It is divided into two layers. The upper layer is used to steam food and the lower layer is used to make soup. One chicken has two flavors and is very delicious.

Sauna chicken is a dish featuring "steaming on the top and cooking on the bottom, with two flavors of one chicken". The chicken meat is steamed to retain its smooth and tender taste, and at the same time, the chicken soup is boiled with distilled water to maximize the umami flavor.

The recipe for authentic Guangzhou sauna chicken is as follows: Prepare ingredients: Rinse the raw chicken with clean water, cut into slices, soak for 2 hours to remove blood, and serve on a plate for later use. Peel and shred ginger, mix well with salt, soy sauce, peanut oil, starch and raw chicken nuggets, marinate for about 15 minutes. Soak cloud ears and day lily with clean water and wash them for later use. Peel and wash wax gourd and sweet potato, cut into small pieces, and plate for later use.

The practice of sauna chicken eating meat and soup without delay

1. Stewing the soup base: Pour coconut juice of 2 coconuts into the base liner, add coconut meat, remove the chicken rack, then pour in appropriate amount of purified water, and then add red dates slices. Place the steaming drawer: Put the steaming drawer, put the apricot mushroom slices, ginger slices, and boneless chicken in the steaming drawer, lay the entire steaming drawer in turn, put a few green onion slices, and cover the lid. Setting time: Select the "Sauna Chicken" function, the default time is 2 hours, manually adjust it to 2 and a half hours, press the "OK" button to start cooking.

2. Chicken processing and marinating Separate the chicken bones and meat, plate them separately, and chop the chicken bones into large pieces for making soup.

3. The method of sauna chicken is actually a type of hot pot. It is divided into two layers. The upper layer is used to steam food and the lower layer is used to make soup. One chicken has two flavors and is very delicious.

4. Continue to marinate for 5 minutes (if you use fresh chicken, you can omit some seasonings and just add salt to freshen up). Steamed sauna chicken Place a steaming rack on the soup base of the steamer and evenly spread the cured chicken meat (avoid overlap). Add the loofah and Cordyceps flowers in turn, cover and steam for 3-5 minutes until the chicken is cooked. Key tip: Cut the chicken thin and evenly to ensure that it is steamed quickly and maintains a tender taste. The steaming time is adjusted according to the thickness of the chicken to avoid overaging. The medicinal materials at the base of the soup can be increased or decreased according to individual constitution. If you are prone to excessive heat, reduce the amount of astragalus.

How to do sauna chicken in detail

1. Apply chicken skin with a little salt and white pepper powder on the surface, and let stand for later use. Prepare the steaming layer and the steaming layer of the soup base: Soak the Cordyceps flowers in advance, mix them with red dates slices, ginger slices, ginseng slices, and wolfberry and spread them at the bottom of the steaming plate. Soup base: Blanch the chicken bones or chicken racks in water, place them in the pan, add ginger slices, red dates, and wolfberry, pour in enough water (about 2/3 of the height of the steamer), boil over high heat, turn to low heat, and simmer for 30 minutes, filter out clear soup for later use.

2. Sauna chicken is a dish featuring "steaming on the top and boiling on the bottom, one chicken with two flavors". The chicken meat is steamed to retain its smooth and tender taste, and at the same time, the chicken soup is boiled with distilled water to maximize the umami flavor.

3. Sauna chicken is a special dish that warms up, drives cold, and nourishes qi and blood. Through a double-layered steamer, one chicken can be eaten by steaming chicken on the top and stewing chicken soup on the bottom.