Alright, so a few of you’ve been asking what I actually throw in with my sauna chicken. It ain’t just about the bird, you know? The stuff you steam alongside it, that’s where the magic really happens, or at least, where you get a proper meal out of it. I’ve fiddled around with this for a good while, so let me tell you what I’ve landed on after a bunch of tries, some good, some… well, let’s just say educational.

My Usual Suspects for Sauna Chicken Sides

I don’t get too fancy. The whole point of sauna chicken, for me, is that it’s pretty straightforward. So the veggies gotta follow suit. Here’s my go-to lineup:

Leafy Greens – The Must-Haves

First off, you absolutely need some kind of leafy green. I’m talking bok choy, napa cabbage, or even some good spinach if you add it towards the end.

• Bok Choy: I just give it a good wash, trim the very bottom, and if they’re big, I’ll slice ’em in half lengthwise. Little ones can go in whole. They get so tender and soak up all that chickeny steam.
• Napa Cabbage: This one I usually chop into fairly large chunks. It wilts down a lot. The sweetness it gets when steamed is just great with the savory chicken.

I used to just chuck them in, but now I make sure to give them a real good rinse. Found a bit of grit one time, never again. Lesson learned, the hard way, naturally.

Mushrooms – Flavor Bombs

You can’t skip mushrooms. Seriously. They add such a deep, earthy flavor. My favorites for this are:

• Shiitake: These are probably my top pick. I just wipe ’em clean with a damp paper towel – don’t wash ’em, they get soggy. If they’re big, I’ll slice ’em. Sometimes I’ll even get a bit artsy and score the tops, but usually, I can’t be bothered.
• Oyster Mushrooms: These are great too. Just pull them apart. They cook super quick.
• Enoki: These are more for texture, those long stringy bits. Just cut off the woody base and separate them into smaller clumps.

I remember one time I tried loading it up with button mushrooms. They were okay, but they just don’t bring the same oomph as shiitakes or oysters in this dish. It’s all about experimenting, right?

Something with a Bit of Rooty Goodness

To round things out, I like something a bit more substantial, but still quick-cooking.

• Carrots: Thinly sliced, on the diagonal usually. They add a nice bit of color and a subtle sweetness. Don’t cut ’em too thick, or they’ll still be crunchy when the chicken’s done.
• Daikon Radish: Same deal as carrots, slice it thin. It gets wonderfully tender and mild when steamed, and it really absorbs the broth.
• Sometimes, Tofu Puffs: Not exactly a veggie, but those fried tofu puffs are amazing. They’re like little sponges for all the flavor. I just toss ’em in.

How I Do It – The Actual Process

So, when I’m prepping the chicken, I get all these veggies ready. Washed, chopped, sliced, whatever they need.

When it’s time to cook, I usually arrange them around the chicken in the steamer. If you’ve got one of those tiered steamers, even better. You can put some veggies on a lower level. I’ve found that putting the ones that take a little longer, like carrots, closer to the steam source or in first helps. The leafy greens go in for a shorter time, or on top, so they don’t turn to complete mush.

I’ve learned not to overcrowd the pot. You want the steam to circulate properly. If you cram too much in, stuff doesn’t cook evenly. It’s a balancing act I picked up after a few, shall we say, unevenly cooked dinners.

What I’ve Learned to Skip

I’ve tried things like potatoes or sweet potatoes cut into chunks. Honestly, they take too long to cook through with just the steam from the chicken unless you cut ’em super small or pre-cook them a bit. And that just feels like too much faff for a sauna chicken night. Keep it simple, that’s my motto for this.

So there you have it. That’s my usual setup for sauna chicken sides. Nothing groundbreaking, just good, fresh ingredients that steam up nicely and complement the chicken. It’s how I turn a simple steamed chicken into a full, satisfying meal without a mountain of extra pots and pans. Give it a whirl, and let me know what combos you end up liking!