Chicken	1 whole (about 1.8kg for this one)
Marinade for Chicken：
Salt	1 tsp
Ginger juice	1 tbsp
Spring Onion	3 sprigs
Seasoning ：
Light Soy Sauce	5 tbsp
Fish Sauce	2.5 tbsp
Sugar	2 tsp
For Cooking ：
Oil	2 tbsp
Ginger	1slice
Rice Wine	1 tsp
Water	4 cups
Dipping Sauce :
Spring Onion	5 sprigs(about 50g)
Salt	1tsp
Ginger	50g
Oil	1 tsp
Light Soy Sauce	1 tsp

1. Chicken 1 whole (about 1.8kg for this one)

2. grind the ginger, prepare 1 tbsp of Ginger juice

3. put 1 tsp of Salt and 1 tbsp of Ginger Juice into the core of Chicken

rub the core of chicken with Ginger juice and Salt, put 3 sprigs of Spring Onion into the core of Chicken

4. Prepare the seasoning :5 tbsp of Light Soy Sauce, 2.5 tbsp of Fish sauce, 2 tsp of Sugar

5. heat 2 tbsp of Oil with Ginger over high heat. Saute the chicken until the skin color is changed to yellow.

add 1 tsp of Rice Wine

6. place the Ginger under chicken after the skin color is changed to yellow. add the seasoning,

add 4 cups of water, add the Chicken Visceral (Liver and Kidney)

cover it and bring it to boil. (after it’s boilding, turn the chicken over for every 5mins)

7. after 10 mins, turn the Chicken over (1st time). Cover it, switch heat to medium

8. after 5 mins, turn the chicken over (2nd time), cover it

9. after 5 mins, turn the Chicken over (3rd time), cover it

10. after 5 mins, switch off the heat, stay for 5 mins

after 5 mins, dish it up, let it cool down before cutting it

(this chicken soy sauce taste good, but much oil in it, put it into freezer, remove oil from top layer, use it as seasoning)

11. Prepare the Dip for Chicken : 5 sprigs of Spring onion, remove the roots,

remove the green portion, chop the spring onion (about 50 g)

12. add 1 tsp of Salt, crush it

13. 50g of Ginger. peel, rinse and wipe it to dry. Then, grind it.

add the spring onion, add 1 tsp of Oil, add 1 tsp of Light Soy Sauce, mix it

14. Cut the Chicken into piece after it is cooled down