MARINADE:

1 tsp salt; 1 tbsp ginger juice; 1 tbsp wine; a few shakes of pepper.

CHICKEN GIBLETS SEASONING:

1/4 tsp salt; 1/8 tsp sugar; 1/2 tsp cornflour; 1 tsp ginger juice; 1 tsp wine; a pinch of pepper.

SAUCE:

Little diced red chilli; some hashed shallot; 1/4 tsp sugar; 2 tbsp light soya sauce; a dash of sesame oil.

METHOD:

1. Remove internal organs from chicken and rinse throughly. Rub marinade in and out, let it sit for 30 minutes. Put a slice of ginger and spring onion into chicken body and immerse it in a large pot of boiling water for 20 minutes(OFF FIRE). If chicken not cook then take out chicken, bring water to boil put chicken back in and soak for an other 20 minutes(OFF FIRE) till done. When chicken is done soak in ice-water for 20-30 minutes. Cut into chunks and serve with sauce.
2. Rinse giblets throughly and scald. Cut into pieces and stir in seasoning for about 15 minutes.
3. Heat 1 tbsp oil to saute ginger. Pour in 2 cups of water and cook till boil. Add in giblets, bean sprouts and let them boil for a while. When ingredients are done, season with salt.
4. Wash rice and drain. Heat 1 tbsp oil to saute garlic, add salt and rice and fry well. Transfer rice to a cooker and pour in chicken soup from (above 1). When rice is ready, serve with chicken and giblets.