Chinese food

Chicken with ham and broccoli

Chicken with ham and broccoli

Chicken with Ham and Broccoli: A Delicate Harmony from East China

Introduction

In the realm of East Chinese cuisine, elegance and balance reign supreme. One of the less internationally known but regionally beloved dishes is Chicken with Ham and Broccoli (火腿西兰花炒鸡片). This savory stir-fry, often gracing dinner tables in Jiangsu and Zhejiang provinces, is a striking example of the culinary philosophy of the Lower Yangtze River region: mild, refined flavors with careful attention to texture, color, and presentation.

This dish brings together tender slices of chicken breast, savory Chinese ham (often Jinhua ham), and crisp broccoli florets in a velvety, umami-rich sauce. The result is a colorful medley where each ingredient complements the others in both taste and texture. It’s a favorite for family meals and banquets alike—simple to make yet elegant enough for formal dining.

Let’s delve into the dish’s origins, explore its cultural context, and walk through a step-by-step preparation of this exquisite dish from the heart of East China.

Origins of the Dish

Culinary Roots in Jiangnan

The dish originates from the Jiangnan region, a culturally rich area south of the Yangtze River that includes cities like Shanghai, Hangzhou, Suzhou, and Nanjing. Known for its gentle cooking techniques, sweet-savory flavor profiles, and seasonal ingredients, Jiangnan cuisine highlights subtlety rather than spice.

“Chicken with Ham and Broccoli” draws heavily from the Huaiyang cuisine tradition, one of China’s Four Great Culinary Schools, which is renowned for its knife work, balance of ingredients, and focus on color and texture.

Influence of Jinhua Ham

The ham in the dish is typically Jinhua ham (金华火腿)—a dry-cured ham from Zhejiang province that is prized for its intense umami flavor and deep red color. Dating back to the Tang Dynasty (7th–10th century), Jinhua ham is often used in high-end dishes to enhance flavor. In this recipe, thinly sliced Jinhua ham pairs perfectly with the lightness of chicken and the freshness of broccoli, forming a three-part harmony.

Introduction of Broccoli

Interestingly, broccoli is a relatively recent addition to Chinese kitchens, having been introduced from the West in the 20th century. It has since become a staple in stir-fried dishes thanks to its color, crunch, and ability to absorb sauces. In this recipe, broccoli serves as the vegetal component, balancing the proteins and adding a bright contrast in both flavor and appearance.

Ingredients

This recipe serves 3–4 people. It’s recommended to use a carbon steel wok or a well-seasoned nonstick skillet for best results.

Main Ingredients:

  • Chicken breast – 300g (about 2 medium-sized breasts), thinly sliced

  • Jinhua ham (or substitute with prosciutto or Chinese-style cured ham) – 80g, thinly sliced into matchsticks or ribbons

  • Fresh broccoli – 250g, cut into small florets

  • Ginger – 10g, julienned

  • Garlic – 2 cloves, minced

  • Scallion – 1 stalk, sliced (for garnish)

Marinade for Chicken:

  • Light soy sauce – 1 tablespoon

  • Shaoxing wine – 1 tablespoon

  • Cornstarch – 1 teaspoon

  • Egg white – 1 (optional, for velvet texture)

  • Salt – ¼ teaspoon

  • White pepper – a pinch

Sauce Mix:

  • Chicken stock – ½ cup (120ml)

  • Oyster sauce – 1 tablespoon

  • Sugar – ½ teaspoon

  • Cornstarch – 1 teaspoon (dissolved in 2 tablespoons water)

  • Sesame oil – ½ teaspoon

Oil for cooking:

  • Neutral oil (like peanut, canola, or sunflower) – about 3 tablespoons

Step-by-Step Preparation

Step 1: Prep the Ingredients

  1. Slice the chicken breast into thin strips about 4–5 cm long and ½ cm thick. Consistent sizing ensures even cooking.

  2. Marinate the chicken in soy sauce, Shaoxing wine, cornstarch, salt, pepper, and egg white (if using). Mix well and let it rest for 15–20 minutes.

  3. Slice the ham into matchsticks or fine ribbons.

  4. Cut the broccoli into small florets. Rinse and drain.

  5. Prepare the aromatics: julienne the ginger, mince the garlic, and slice the scallion.

Step 2: Blanch the Broccoli

This step ensures the broccoli is cooked but still retains its vibrant green color and slight crunch.

  1. Bring a pot of water to boil and add a pinch of salt.

  2. Blanch the broccoli for about 45–60 seconds.

  3. Drain and immediately rinse under cold water or place in an ice bath. This halts the cooking and locks in color.

Step 3: Velvet the Chicken (Optional but Recommended)

“Velveting” is a classic Chinese technique used to create tender, silky meat.

  1. Heat about 2 tablespoons of oil in a wok over medium heat.

  2. When the oil is warm (not smoking), add the marinated chicken.

  3. Stir gently for about 2–3 minutes until the pieces turn white but are not browned.

  4. Remove and drain the chicken on paper towels.

Step 4: Stir-Fry the Aromatics and Ham

  1. Wipe out the wok if needed and add 1 tablespoon of oil.

  2. Add the ginger and garlic. Stir for 10–15 seconds until fragrant.

  3. Add the sliced Jinhua ham. Stir-fry for 30 seconds to release its aroma.

Step 5: Combine and Cook

  1. Return the chicken to the wok.

  2. Add the broccoli florets.

  3. Pour in the chicken stock and oyster sauce.

  4. Stir-fry everything together for about 1–2 minutes, ensuring the sauce coats all ingredients evenly.

Step 6: Thicken the Sauce

  1. Add the cornstarch slurry (cornstarch mixed with water) to the wok.

  2. Stir gently until the sauce thickens and becomes glossy—this usually takes under a minute.

  3. Drizzle in a few drops of sesame oil for aroma.

Step 7: Plate and Garnish

  1. Transfer the contents to a warm serving plate.

  2. Garnish with sliced scallions or a light sprinkle of white pepper.

Serving Suggestions

This dish pairs beautifully with steamed jasmine rice or short-grain Chinese rice. You can serve it as part of a multi-course meal alongside other dishes such as:

  • Braised tofu in brown sauce

  • Stir-fried shiitake mushrooms

  • Clear soup with bok choy

It also works well as a main dish with rice and a side of pickled vegetables or a simple cucumber salad for contrast.

Variations and Tips

  • Substitute for Jinhua ham: If unavailable, use prosciutto or other dry-cured ham. Avoid smoky or sweet-cured versions, as they may alter the flavor profile.

  • Add mushrooms: For extra umami and texture, stir-fry a handful of shiitake mushrooms with the ham.

  • Use chicken thighs: While breast meat is traditional for its tenderness, boneless thighs add more flavor and stay juicy.

Cultural Significance

Dishes like Chicken with Ham and Broccoli exemplify the balance and harmony prized in Chinese cuisine—particularly from East China. The combination of meat and vegetable reflects yin-yang balance, while the tricolor palette (white chicken, green broccoli, red ham) represents visual harmony.

In banquet settings, the inclusion of Jinhua ham elevates the dish, as it’s associated with wealth and status. Serving it at family gatherings, especially during festivals or New Year feasts, communicates respect and care in preparation.

Conclusion

Chicken with Ham and Broccoli is a refined yet approachable East Chinese dish that captures the elegance of Jiangnan culinary tradition. With its simple ingredients, careful preparation, and balanced flavors, it’s a testament to the sophistication of everyday Chinese cooking. Whether you’re a home cook exploring Chinese cuisine or someone seeking to recreate a taste of East China, this dish is a flavorful, nutritious, and visually appealing place to begin.

Ready your wok—and your senses—and enjoy this classic from the Lower Yangtze.