1. The main ingredients are ready; wash and drain the light chicken, pay attention to the chicken belly not to break open, hollow out the chicken tail, and clean the blood clots and trachea;
2. Rub the chicken from the inside out with a teaspoon of salt;
3. Be sure to knead evenly, and knead slowly for five minutes;
4. Chop the ginger and fresh sand ginger into coarse pieces, add a teaspoon of salt and mix well;
5. Fill the chicken belly with the mixed salt and ginger from the tail of the chicken, let it stand and marinate for one hour;
6. Put the marinated chicken in a baking tray and steam for 30 minutes in a steamer. If steaming in a pot, steam for 25 minutes.
7. Put the heat-insulating gloves and plastic gloves on the steamed chicken while it is hot, tear it open, put it on a plate, drizzle the chicken sauce on the bottom of the plate, and garnish with coriander to complete it.
Tips:It is best to use fresh Qingyuan chicken.
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