Ingredients

Chicken
1 whole chicken
2 inches of fresh ginger root, sliced into “coins”
1 tablespoon fresh ginger, minced
1 rib of fresh celery, sliced
2 green onions, sliced into thirds of fourths (i.e. one green onion is sliced into 4 even lengths)
2 green onions, thinly sliced
1 teaspoon salt
1 teaspoon ground black pepper
Cilantro (optional garnish)

Sauce #1
1 teaspoon fresh ginger, minced
½ green onion, thinly sliced
1 tablespoon of soy sauce
3 tablespoons of vinegar
1/3 cup of canola oil
1 tablespoon Apple Cider Vinegar
Salt to taste

Sauce #2
2 tablespoons hoisin sauce
2 tablespoons broth from the steamed chicken (fat removed)
4 sprigs fresh cilantro, chopped
Preparation

Preparation

1. Wash chicken + pat dry. Rub with salt and pepper and 1 teaspoon sesame oil + 1 tablespoon minced ginger.
2. Put the sliced ginger, celery, largely-sliced green onion pieces, 2 teaspoons sesame oil,salt and pepper inside cavity of the chicken.
3. Steam for 1 hour or until fully cooked.
4. Cut into serving pieces (separate thighs from chicken, cut breast into 6 sections) and garnish with cilantro

Sauce #1:

1. Combine all ingredients.
   

Sauce #2:

1. Combine all ingredients.
   

Serve with white rice and sauce.