If you can find it, use fresh chicken from an Asian store or an organic whole bird from the supermarket. It is well worth the extra $$ because the texture is firmer and taste is richer.
Rinse the chicken and pat-dry with paper towels, inside and out.
Sprinkle liberally with glutinous rice wine, a few splashes of light soy sauce.
Stuff the cavity with 1 stalk of green onion, a slice of ginger, and 4 calamansi or half a lemon. Let stand for at least 15 minutes.
Steam over high heat (have a hot water pot nearby to replenish the water) for about an hour, depending on the size of your bird.
Let the chicken rest before chopping into bite-size pieces.
secret sauce no more
for the dipping sauce:
2 finely chopped stalks of green onions or scallions (green and white parts)
finely minced knob of ginger, about 2 inches
1 tbsp. of peanut oil
light soy sauce (not "lite")
dark soy sauce
a drop of sesame oil
(& chili oil, optional)
Mix the ginger and scallions in a heat proof bowl.
Heat the peanut oil until hot and almost smoking. Pour over the scallion-ginger mix, then add the soy sauces and oils. Taste and adjust. (Approximately, 2 tbsp. of light soy to 2 tsp. of dark soy).
