Shunde Sauna Chicken (Homemade)

This homemade Shunde Sauna Chicken perfectly embodies Shunde cuisine's hallmarks of freshness, lightness, and emphasis on the natural flavors of the ingredients. Made with winter melon and cordyceps flowers, it eliminates the need for a separate broth. The chicken is marinated according to Shunde tradition, then steamed for 12 minutes. Turn off the heat and simmer for another minute. The resulting chicken is tender and juicy, while the winter melon imbues it with the freshness of the chicken and the aroma of the mushrooms, creating a sweet, tender, and refreshing dish. The cordyceps flowers also blend in with the freshness of the chicken, creating a refreshing and delicious dish that goes well with rice. It's a time-saving and effortless recipe for everyday cooking. Nutritional wise, it aligns perfectly with Shunde cuisine's health-promoting principles. The chicken provides high-quality protein, the winter melon clears heat and promotes urination, and the cordyceps flowers contain nourishing amino acids. Whether serving meals or simply entertaining guests, this is an authentic and practical Shunde home-style dish.

Ingredients

Two pistol chicken legs (Fresh chicken legs are recommended for a sweeter taste.)
50g dried Cordyceps flowers
700g peeled winter melon
5g soy sauce
5g oyster sauce
1 gram white pepper
5g corn starch
cooking oil 5g (marinated meat)
5 red dates
3 slices of ginger
1 green onion
1 tsp sugar

Steps

Soaking the Cordyceps Flowers Soak the dried Cordyceps flowers in clean water for two hours in advance, changing the water several times to remove any impurities. Drain and set aside.
Prepare the Chicken Have the chicken thighs debone them, then take them home and cut them into evenly sized pieces. Rinse them several times with clean water and drain thoroughly. This method will keep the chicken cleaner and less fishy.
Marinating the Chicken Place the chicken in a large bowl and add a few slices of ginger, a teaspoon of salt, a tablespoon of light soy sauce, half a teaspoon of oyster sauce, a pinch of pepper, a tablespoon of cooking wine, and a teaspoon of sugar. Mix well with your hands, coating each piece of chicken with the seasoning. Then add a tablespoon of cornstarch and continue to mix. Finally, add a tablespoon of cooking oil and mix again. This will lock in the moisture in the chicken, preventing it from becoming tough when pan-fried.
Prepare the ingredients. Remove the pits from the red dates and cut into small pieces. Shred the ginger and finely chop the scallions. Set aside.
Prepare the Winter Melon Peel the winter melon and cut it into cubes about 2 cm thick. Rinse thoroughly with clean water, drain, and set aside. Don't cut the winter melon cubes too small, or they will become mushy after cooking. This size is just right to keep the shape and flavor.
Steaming Use a deep pot with a lid (a clay pot or cast iron pot will work fine). Place a tablespoon of cooking oil in the pot, turn the heat to low, and sauté a few slices of ginger until fragrant. Then, evenly spread the winter melon cubes on the bottom of the pot. Top the winter melon with the soaked cordyceps flowers and red dates, and finally, place the marinated chicken on top. No water is needed here, as the winter melon will release moisture.
Sauna Cooking Cover the pot and cook over high heat for 12 minutes, then reduce the heat and simmer for 1 minute. This step is crucial; high heat allows the steam to quickly cook the ingredients and lock in their flavor.
Enjoy! Remove the lid and sprinkle with chopped green onions. The aroma is instantly fragrant! The winter melon has absorbed the flavors of the chicken and cordyceps flowers, leaving it refreshingly sweet. The chicken is tender and juicy—this is the essence of Shunde Sauna Chicken. Eat it while it's hot!