Ginger and Scallion Chicken with Rice

Rinse the Whole chicken thoroughly under cold water and pat dry with paper towels. Rub the skin and cavity of the chicken with 10g of Salt and the White pepper. Pour the Shaoxing wine over the chicken, ensuring it's evenly coated.

Place the seasoned Whole chicken in a heatproof dish. Prepare a steamer with enough Water and bring it to a rolling boil. Carefully place the dish with the chicken into the steamer, cover, and steam for 35-45 minutes, or until the internal temperature reaches 74 degrees Celsius at the thickest part of the thigh. Remove the chicken from the steamer and let it rest for 10 minutes before carving.

While the chicken is steaming, prepare the ginger-scallion sauce. Peel and finely mince the Fresh ginger. Wash and finely chop the Scallions, using both white and green parts. Combine the minced Fresh ginger and chopped Scallions in a heatproof bowl.