Steamed Whole Chicken – Chinese style

This is very healthy alternative to enjoying fresh chicken – using a few but powerful Chinese spices readily available and inexpensive at any Asian store


  • 1 whole chicken
  • 5-6 whole pcs star anise
  • 1 tablespoon Shanghai peppercorn
  • a few knobs ginger
  • sesame oil
  • salt to taste

Rub chicken with salt and sesame oil – including the inside cavity, between the joints of the legs and wings

Follow with the slivers of ginger and star anise separated into segments, then the wholepepper corns – into every cavity, under the skin, by the neck area

allow to rest for at least an hour in the coldest part of the refrigerator to marry the spices.Then steam on low-medium heat for about an hour

Dipping Sauce:

  • Grated ginger
  • minced green onions (green part only) – tablespoon
  • Salt
  • 3 tablespoons vegetable oil
  • cook the grated ginger on medium heat – add the green onions and allow the ginger juice to evaporate – season to taste
  • serve with the steamed chicken

NOTE: – those Shanghai pepper corns are a good alternative to the regular black pepper