Method: Rinse chicken and wipe dry with paper towels. Season with salt, pepper and wine on skin and inside. Leave it for a while, then rub sand ginger powder evenly on chicken on all sides.Place grated ginger and diced scallion in a small bowl. Season with salt. Use a small saucepan to heat oil over medium heat. When you see a bit of smoke arising, carefully pour over the ginger and scallion. Set aside and let cool.Use a large dish, place ginger slices and scallion, topped with chicken. Steam over high heat for about 20 minutes, or until cooked through. Test with a chopstick or needle and insert into the thickest part of chicken thigh. If clear liquid runs out, it’s cooked. Remove from heat, let rest for 10 minutes. Cut into smaller pieces. Serve warm with the ginger and scallion dipping.