Steamed Chicken with Jinhua Ham and Shiitake Mushrooms 金華火腿冬菇蒸雞

Succulent chicken thighs are expertly steamed with fragrant Jinhua ham and rehydrated shiitake mushrooms, creating a deeply aromatic and flavorful dish. The umami from the ham infuses the chicken, making it incredibly tender and delicious.

Nutrition (per serving)

Ingredients

• 500g boneless, skin-on chicken thighs, cut into bite-sized pieces
• 50g Jinhua ham, thinly sliced
• 4-5 dried shiitake mushrooms, rehydrated and sliced
• 20g ginger, sliced
• 2 stalks spring onions, chopped (for garnish)
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 50ml water (from soaking mushrooms)

Steps

1. Cut chicken thighs into bite-sized pieces. Marinate with Shaoxing wine, soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch for at least 20 minutes. Add the water from soaking mushrooms.
2. Arrange the marinated chicken on a heatproof plate. Top with thinly sliced Jinhua ham, sliced shiitake mushrooms, and ginger slices.
3. Boil water in a steamer. Once boiling, place the plate of chicken into the steamer. Cover and steam for 15-20 minutes, or until the chicken is cooked through.
4. Garnish with chopped spring onions before serving. Serve immediately with hot steamed rice.

Related recipes

More Hong Kong recipesChicken recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce