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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