Experience a nourishing and flavorful way to enjoy chicken with the authentic Sauna Chicken (Sang Na Ji), hailing from the gastronomic heartland of Shunde in southern China. This dish is celebrated for its innovative cooking technique where the chicken ‘sweats’ its juices over a cushion of winter melon, forming a rich broth without a drop of added water.

This high-protein, low-calorie meal is perfect for summer, offering a light yet rich taste experience. Truly, this is healthy dining at its finest.

📋 Essential Ingredients (Serves 2-3)

Protein Source

• 2 Large Chicken Thighs: Deboned and cut into thin, even strips. Opt for thighs over breasts for their enhanced juiciness.

The ‘Sauna’ Base

• Winter Melon (Dong Gua): A single thick slice, roughly 1.5 to 2 inches in thickness. Renowned in Chinese medicine for its cooling qualities, winter melon is a staple here.
• Cordyceps Flowers (Chong Cao Hua): A handful, whether fresh or dried. These flowers impart a subtle sweetness and a lovely golden hue.

Velveting Marinade (For Tender Perfection)

• 1 tsp Salt
• 1 tbsp Cornstarch: Helps retain the meat’s juices.
• 1 tbsp Neutral Oil: To keep the meat pieces from sticking together.
• 1 Egg White: This is the key to achieving the signature ‘velvet’ texture.
• Optional: 1 tsp Dark Soy Sauce, if a deeper color is desired.

🔪 Step-by-Step Preparation

Step 1: Set Up Your ‘Sauna’

Select a shallow pot with a flat bottom and a tight-fitting lid, ideally with a glass top to observe the process without losing steam.

Step 2: Velvet Your Chicken

Combine the chicken strips with salt, cornstarch, oil, and egg white in a bowl. Massage for 2-3 minutes until the liquid is absorbed, leaving the chicken slightly tacky. Let it rest for 15 minutes.

• Technique Insight: This method, known as Velveting, envelops the chicken in a protective coat that ensures juiciness even under intense heat.

Step 3: Assemble the Dish

• Peel and cut the winter melon into 1/2-inch slices. Arrange these at the base of the dry pot.
• Evenly distribute the cordyceps flowers over the melon layer.
• Position the marinated chicken strips on top, ensuring minimal overlap for uniform cooking.

Step 4: The Sauna Process (A Waterless Miracle)

Seal the pot with its lid. Set the stove to medium heat. No water is required. The winter melon will release moisture as it heats, creating a steam-rich environment. Cook for 8 to 10 minutes. The chicken will turn opaque as it cooks and the melon will soften.

Step 5: The Grand Finale

Once the chicken is tender and cooked through, turn off the heat. You will find a clear, golden broth at the bottom, a pure essence of chicken and melon.

😋 Enjoying Sauna Chicken Two Ways

• Savor the Meat: Dip the chicken and winter melon into a simple ginger-scallion sauce for a light, clean taste (refer to our White Cut Chicken recipe for details).
• Savor the Broth: Do not discard the liquid! This broth is a concentrated ’tonic’ that offers an ultimate umami experience.

💡 Additional Insights

• Winter Melon’s Role: Often overlooked in Western cuisine, winter melon acts as a ‘flavor absorber,’ soaking up chicken juices while providing a refreshing counterpoint.
• No-Water Cooking: A standout feature for search engines, showcasing that the vegetables’ natural moisture suffices for steaming is an intriguing knowledge point.
• Selecting Chicken: Avoid older chickens or ‘stewing hens.’ Opt for young, tender chickens for a sauna-style dish to prevent a rubbery texture.

🧪 Nutritional Information (Per Serving)

• Calories: Approximately 215 kcal
• Protein: 27g
• Total Fat: 8g
• Carbohydrates: 7g
• Benefits: Hydrating, high in fiber (thanks to the melon), and excellent for muscle recovery.