Steamed Chicken Leg, Korean Sauna Eggs
A clever layered setup captures the chicken’s own concentrated broth to pour back over the meat — sauna eggs, potatoes, and chicken legs all in one pot.
Ingredients
- Eggs
- Chicken legs
- Ginger
- Green onions
- Potatoes
- Minced green onion, onion, and garlic
- Cooking oil
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- A pinch of sugar
- Black pepper
Instructions
Layer the multi-pot: eggs at the bottom, then a rack, then a heatproof bowl with a small glass bowl turned upside down inside it, then the chicken legs, ginger, and green onions, with potatoes on the side.
Cook for 30 minutes on High-Pressure Multi-Cook mode.
In a separate bowl, mix minced green onion, onion, and garlic with cooking oil, and microwave for 30 seconds until fragrant and nutty.
Add the oyster sauce, soy sauce, sugar, and black pepper to the mixture.
Once the pot finishes cooking, shred the chicken and add it to the sauce.
Pour the concentrated chicken essence collected inside the upside-down glass bowl over the meat.
Tip. The upside-down glass bowl catches the chicken’s own concentrated broth as it steams — don’t skip pouring it over the meat at the end.
