The most authentic way to dry steamed chicken How to eat dry steamed chicken?

Preparation of raw materials: Qingyuan chicken 1, 80g of fresh galangal, 80g of ginger and 3 teaspoons of refined sea salt.

1. Clean the chicken and prepare all the materials.

2. Sprinkle a teaspoon of salt on chicken.

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.

7. Tear the steamed chicken while it is hot, put it on the plate, pour the chicken juice on it, and put the coriander on it.