2. Prick the surface of the chicken with a toothpick for better flavor.

3. Sprinkle salt evenly on the inside and outside of the chicken, and marinate for more than half a day. 1. Boil water in a large pot, and put the marinated chicken in the water to steam for about 15 minutes or so on high heat. (Half a Qingyuan chicken is about this time, depending on the size of the chicken. Usually after inserting the chopsticks in and pulling them out, there is no blood coming out of the hole is cooked.)

2. After steaming, pour out the water in the plate, and chop the chicken onto the plate. (Some people like to sprinkle some fried sesame seeds or cilantro on top, depending on your preference!)

Dipping ingredients:

1. Chop the ginger and green onion into ginger paste and green onion paste, and put it into a small bowl. (Some people like to put a little salt in as well).

2. Heat a pan, put more raw oil and less sesame oil, heat it, then pour it into the small bowl with ginger and scallions and stir it. (The oil should be a little hot and will boil when you pour it into the bowl of ginger and scallions.)

Tips

The chicken marinade should not be too short, otherwise there is no flavor. Salt an even layer is enough, not to be a lot, the key is marinating time, can marinate overnight (more than a day) is actually better.