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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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