1. Prepare all ingredients
2. The local chicken has been processed in the market, take it home and carefully pull out the fine hair, take out the chicken lungs in the abdominal cavity, cut off the nails, cut off the excess fat near the tail, rinse and drain
3. Flatten ginger, cut the scallion into long pieces, tie the leaves to the scallion knot
4. The ginger and green onion knots are stuffed into the belly of the chicken. (You can squeeze a little lemon juice on the surface)
5. Put it in a large pot, put it in a steamer, and steam over high heat for about 25 minutes (depending on the size of the chicken, about 3 kg of chicken is steamed for about 20-30 minutes)
6. After steaming, take out the whole chicken, discard the ginger slices and green onion knots in the abdomen, cut the pieces and place them in a pot. (The other half sprinkle salt powder while it is still hot, spread over the whole body, and marinate for 1-2 days. You can cook salted chicken porridge or make Hakka salted chicken.)
7. Dip preparation: chop ginger into the end, add a little sesame oil, salt and pepper powder to mix. The other: chopped green onion or green onion, add soy sauce and stir.
Tips:Remember to take out the congestion on the back of the chicken's abdominal cavity, also called the lung. If you don’t clean your lungs, it’s easy to be steamed and unsanitary. When the steaming is done, I’m not sure if it’s well done. It is recommended to use chopsticks to gently poke the chicken's back and rib position. You can easily poke through the back and enter the stomach. There is no blood and water, only a trace of oily water, and When the chicken skin is tight and greasy and shiny, you can start cooking. Let cool for a while and cut into pieces. The dipping material can also be mixed with garlic and coriander. According to your personal preference, you can adjust several kinds of dipping materials for everyone to choose from~~
