Prepare the ingredients. Chop the ingredients, such as ginger, and Season the chicken by massaging it with salt and rice wine. Marinate for 20 minutes. You can use kitchen gloves as you massage the marinade to the chicken.

Transfer the marinated chicken to a heat-resistant plate and in the steamer basket. Cover the steamer with a lid and steam it with 3 slices of ginger for 20 minutes. Check if the chicken is cooked by inserting a chopstick into the thickest part of the chicken to see if it releases clear juice. If not, add a few more minutes to cook the chicken thoroughly.

After steaming, let it cool and cut the steamed chicken into smaller pieces. First, cut the wings and wing tips. Then, chop off the legs, thigh, and drumstick. When chopping the chicken breast and other large meat cuts, slice it into long strips about 1 to 2 cm wide. Transfer the chicken to your chosen serving plate and set aside. Use a butcher's knife to cut it easily through the bone and tough meat.

Prepare the savory sauce. In a heat-resistant bowl, mix chopped sand ginger, and coriander. Heat oil in a pan and drizzle the hot oil over them. The oil is hot enough when the ingredients sizzle. Then, add crisp fried shallots and light soy sauce for extra flavor. Stir the sauce well.

Drizzle the hot sauce over the chopped chicken. Serve while hot and fresh!