Jacuzzi-Braised Chicken from Yunnan, China | Street Food with Senpai Kai

On this episode of Street Food with Senpai, we're trying the famous jacuzzi chicken from Yunnan, China.

Senpai Kai on YouTube: @SenpaiKai9000

Jacuzzi Chicken Ingredients:
1 3lb chicken (bone in thighs and legs work great as well)
1/4c neutral oil
3 stalks green onions (4in pieces)
1/4c garlic cloves
1/4c ginger (sliced)
2 shallots (sliced in half)
1 medium bay leaf
2 peels of an orange
2 star anise
1 small cinnamon stick
3/4c shaoxing wine
1c light soy sauce
3/4c dark soy sauce
1/2tbs chicken powder
1/2c packed brown sugar
3c water
4tbs cornstarch
4tbs water

Jacuzzi Chicken Method:
1. Prepare the aromatics (slice ginger, cut scallions, etc.)
2. Fry them in the oil for 3-4 minutes (you want a little color, but not super dark)
3. Add the other spices and orange peel, cooking for 1 minute.
4. Add the wine, soy sauces, sugar and chicken bouillon to the pot and bring to a simmer.
5. Once the sugar is dissolved, add in the chicken, bring to another simmer and lower the heat as low as it will go (aiming for 170-180F)
6. Braise for around 50 minutes, stirring frequently to ensure all sides get submerged.
7. Allow the chicken to cool down in the braising liquid for best results
8. In a separate pot, bring 2c of the braising liquid to a simmer, and mix in the cornstarch slurry, 1 tsp at a time until you get a slightly thicker sauce that coats the back of a spoon.
9. Cut the chicken, separating the legs from the thigh and breast. Cut into your desired pieces, right through the bones.
10. Serve with steamed rice and bok choy and as much sauce as you’d like (:

Broccoli in Garlic Sauce Ingredients:
½ lb broccoli
4 cloves garlic (sliced thin)
1 small red chili (sliced thin)
2 scallions (keep the greens for garnish)
2 tbs oil
1 tbs light soy sauce
1 tbs oyster sauce
2 tbs water
1 tsp sesame oil
¼ tsp sugar
1 tsp cornstarch

Broccoli in Garlic Sauce Method:
1. Mix the 2nd set of ingredients together and set aside
2. Cut the broccoli and blanch in boiling salted water, for 5 seconds and allow the steam to evaporate on a wire rack
3. Bring the oil to a smoking point in a very hot pan, then add the garlic, chili and scallions for 10 seconds. Adding in the broccoli quickly after
4. Saute for around 1 minute then pour in the sauce, bringing it to a boil.
5. The broccoli should already be done at this point but taste a piece to make sure

Hand-Torn Cabbage Ingredients:
½ head napa cabbage (cut the core out and tear into 2 inch pieces)
1/4c bacon (cut into lardons)
4 garlic cloves (thinly slices)
1 scallion (cut into 2in pieces)
1/4in piece ginger (thin julienne)
3 dried red chilies (cut in half)
1tbs light soy sauce
1tbs chinese black vinegar
½ tbs sugar
½ tbs MSG
½ tbs cornstarch
½ tsp sichuan peppercorn (i prefer green)

Hand-Torn Cabbage Method:
1. Combine the 2nd set of ingredients for the sauce and set aside
2. Saute the bacon with a little water over medium heat until fully rendered.
3. Turn up to high heat then add the garlic cloves, ginger, scallions and chili for 10 seconds.
4. Add in the cabbage and stir right away, and give it a nice sear
5. When the cabbage is mostly wilted, add in the sauce.
When it comes up to a boil and thickens, taste for doneness. Cook longer over medium low if necessary

Reference video - JACUZZI CHICKEN and Market Tour in Kunming!: https://www.youtube.com/watch?v=3w6UuOARJxs

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