Practice:
1. Prepare the main ingredients, wash and drain the naked chicken, pay attention to the chicken's stomach, hollow it out from the tail to remove blood clots and clean the airways.
2. Rub the chicken from the inside out with a teaspoon of salt. Be sure to rub evenly and slowly for five minutes.
3. Chop the ginger and fresh satsuma ginger coarsely, add a teaspoon of salt and mix well.
4. Fill the chicken's stomach with the salt and ginger mixture from the end of the chicken and leave to marinate for an hour.
5. Place the marinated chicken on a baking sheet and steam in a steamer for 30 minutes. If you are steaming in a pot, steam in water for 25 minutes.
6. Steam the chicken with insulated gloves and plastic gloves, tear it while it's still hot, place it on a plate, pour the chicken juices on the bottom of the plate and garnish with cilantro.