Step 1

Rinse and trim off fat from chicken, drain and pat dry thoroughly with paper towels.

Step 2

Rub salt onto the chicken as well as inside the cavity.

Step 3

Put chicken in Ziploc bag and leave in the fridge overnight or for at least 4 hours.

Step 4

Let chicken come to room temperature before steaming.

Step 5

Bring the water in the steamer to a fast boil.

Step 6

Rub the Shiaoshing wine into the cavity of the chicken, then put 3 slices of ginger and strips of 2 green onions into the chicken cavity.

Step 7

Steam the chicken, breast down, for 25 minutes at medium heat.

Step 8

Turn off the heat and leave the chicken in the steamer with the lid on for 25 minutes.

Step 9

Discard the ginger and green onions from the cavity; reserve the juice and let the chicken cool completely for about 2 hours.

Step 10

Finely slice a cup of ginger, the rest of the green onions, and the red chilies.

Step 11

Skim off excess oil from the chicken juice, and add the rest of the ingredients for the sauce.

Step 12

Cut the chicken into bite-size when it is completely cooled.

Step 13

Heat oil to medium, add the shallots, and stir fry until fragrant, then pour half the oil and the shallots over the chicken.

Step 14

Top the chicken with green onions and chilies.

Step 15

Saute the sliced ginger in the remaining oil till fragrant, pour the ginger and oil onto the bed of green onions.

Step 16

Heat the sauce till boiling and then pour it evenly over the chicken.