Sichuan style steamed chicken with chili sauce

Thoroughly clean the Whole chicken. Rub the chicken all over with Shaoxing wine. Stuff half of the Ginger slices and half of the Scallion greens into the cavity of the Whole chicken.

Place the prepared Whole chicken in a large steamer basket. Steam over high heat for 20-25 minutes, or until the internal temperature reaches 74°C (165°F) and the juices run clear.

Immediately transfer the steamed Whole chicken to an ice bath and let it cool completely for at least 20 minutes. This stops the cooking process and ensures tender, succulent meat.