Full Meal

Here I have a chicken like my mom's--with shajiang 沙姜. The method is very simple: get a good chicken, rub it inside and out with salt and shajiang powder, let it marinate for a bit of time before steaming it until just cooked. My mom doesn't use meat thermometer, but I do. I got it to just under 180℉ inside the thigh. Serve with some shajiang and salt with some hot oil poured into them or grated ginger and scallion with hot oil poured into them. The chicken should be soft and creamy either hot or cold.