White Cut Chicken ("Bak Tseet Gai")

A home favorite. The dipping sauce is one of my most beloved things in the world and can probably be used for other things.

Ingredients:

1 whole chicken

**Marinade:
1 TBS ginger juice or mush
1 TBS Chinese cooking wine
1 1/2 tsp salt
1/2 tsp cooking oil

3-4 slices of ginger
1 piece scallion, cut into 2 inch lengths

**Dipping sauce: (these are just the proportions; I usually make 3 to 4 times as much)
1 TBS ginger, finely chopped
1 TBS scallion, finely chopped
1/2 tsp salt
1 TBS hot cooking oil

Equipment:
steamer or wok with a steaming stand
dish lifter also helps!

1. Marinade the chicken with the marinade mixture, smearing it inside and out.
2. Stuff the ginger slices and scallion lengths inside the chicken.
3. Place on a dish and inside a steamer or on the steamer stand in the wok-obviously the water has to be boiling inside the steamer or the wok by then. Cover and steam for 20-25 minutes.
4. Check for readiness by poking the thigh with a chopstick. Chicken is done when clear liquid rather than blood comes out.
5. Make the dipping sauce by combining the ginger, scallion and salt in a small bowl, and pouring the hot oil over them. Mix well.