Ingredients: Qingyuan chicken 1.

Accessories: 80g fresh galangal, 80g ginger, 3 teaspoons fine sea salt.

1, the main material is ready; Wash and drain the naked chicken, be careful not to break the chicken's belly, hollow out the chicken's tail, and clean up the blood clot and trachea.

2. Rub the chicken from the inside out with a teaspoon of salt.

3. Be sure to rub it evenly and rub it slowly for five minutes.

4. Grind ginger and fresh Alpinia officinarum into coarse grains, add a teaspoon of salt and stir well.

5. Fill the chicken belly with the mixed salt and ginger of the chicken tail and let it stand for one hour.

6. Put the marinated chicken in a baking tray and steam in a steamer for 30 minutes. If it is pot steaming, steam for 25 minutes.

7. Bring the steamed chicken with thermal gloves and plastic gloves, tear it while it is hot, put it on a plate, pour the chicken juice on the bottom of the plate and decorate it with coriander.