Ingredients
1 Heta chicken (about 1 whole chicken).
Seasonings
2 g scallion white, 2 g young ginger, sesame oil, salt, and chicken fat to taste.
Instructions
1. Slaughter the chicken, drain the blood, remove all feathers, and rinse thoroughly. Make a small incision at the anus on the lower abdomen, remove all internal organs, and wash away any blood residue completely. Rub an appropriate amount of fine salt all over the chicken, inside and out (be careful not to tear the skin), and marinate for 1 hour to allow the flavor to penetrate.
2. Finely chop an appropriate amount of scallion whites, tender ginger, and salt together into a paste (or simmer them in oil to make a ginger-scallion sauce), then transfer to a small dish and set aside. Place the whole chicken in a covered basin, set it in a cold-water steamer, seal tightly, and steam over low heat from room temperature until the water reaches a boil, then continue dry-steaming for about 1 hour (the chicken is done when the wings are pressed tightly against the body, a chopstick can pierce through easily, and the skin remains intact). Remove the chicken, let it cool in the air, chop into serving pieces, and arrange neatly on a plate.
3. Drizzle 10 ml (about 2 teaspoons) of the reserved pan juices from steaming the chicken (dry-steamed chicken) over the plated chicken pieces, then pour the prepared ginger-scallion oil mixture on top and serve. This dish is dry-steamed to perfection, with a golden, glossy sheen and an irresistible aroma of savory chicken.