Steamed Whole Chicken with Chinese Ham and Mushrooms金華火腿冬菇蒸全雞
A classic Cantonese comfort dish featuring a tender, whole steamed chicken infused with the rich flavors of Chinese cured ham and earthy shiitake mushrooms. Simple yet elegant, perfect for a family meal.
01Ingredients
- 1 whole chicken (approx. 1.2 kg)
- 50g Chinese cured ham (Jinhua ham), thinly sliced
- 8 dried shiitake mushrooms, rehydrated and stemmed
- 3 slices ginger
- 2 stalks scallions, cut into 5cm lengths
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp cooking oil
- Water for soaking mushrooms
Nutrition (per serving)685kcal
- Protein72.5g
- Carbs8.2g
- Fat37.8g
Fiber 1.2 gSodium 892 mg
02Steps
- Clean the whole chicken thoroughly, pat dry. Marinate the chicken inside and out with light soy sauce, sesame oil, sugar, and white pepper for at least 30 minutes.
- Rehydrate shiitake mushrooms by soaking them in warm water for 20-30 minutes. Once soft, squeeze out excess water, stem, and slice them if they are large. Mix the sliced Chinese ham and mushrooms with cornstarch.
- Stuff the chicken cavity with ginger slices, scallion lengths, and the mixture of Chinese ham and mushrooms. Secure the cavity with toothpicks or truss the chicken if desired.
- Place the stuffed chicken on a heatproof plate. Steam in a preheated steamer over high heat for 45-50 minutes, or until cooked through. The cooking time may vary depending on the size of the chicken.
- Once cooked, carefully remove the chicken from the steamer. Drizzle with cooking oil over the chicken before serving. Serve hot with steamed rice.
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