The Easiest Cantonese Chicken Recipe! Rice Cooker Sauna Chicken

Sauna Chicken has become my new favorite because it really shows how Cantonese cooking can be so simple but still incredibly delicious and flavorful. It takes a few minutes to put together and no complicated technique or fancy sauce needed.

The name is pretty much straightforward. The chicken will be steamed but we don’t need a steamer. You can make it in a rice cooker or a regular pot over the stove.

The chicken will be layered over some high-water-content vegetables, such as daikon radish, carrot, or winter melon, so the meat is not touching the heat source directly. As the vegetables cook, they will release moisture, and the chicken will be steamed gently. All the good flavors will percolate slowly and infuse into the daikon radish. Everything is gonna be delicious. 

Ingredients
400g / 14 oz boneless chicken meat, cut into bite-sized pieces
2 tbsp of minced garlic
2 tsp of minced ginger
2 scallions, diced and separate the white and green parts
2.5 tbsp of soy sauce
2 tbsp of oyster sauce
1/4 tsp of salt
1/4 tsp of sand ginger powder
1/4 tsp of white pepper
1.5 tsp of soaked and minced aged tangerine peel, optional (if you don’t have it, use 1 tsp of orange zest.)
1 tbsp of cornstarch
2 tbsp of vegetable oil
500g / 1.1 lb daikon radish, cut into bite-sized cubes (you want to use watery vegetables, like radish and winter melon, zucchini)

113g / 4 oz of Cordyceps flower (虫草花) or your favorite mushrooms
3 tbsp aged tangerine peel soaking water or chicken stock