Steamed Chicken with Scallion and Ginger

Cut chicken thigh into pieces, rub with salt. Soak in rice wine for 8 hours or overnight in the refrigerator. Drain chicken, place the pieces in one layer in a dish. Steam for 20 to 25 minutes or until done. Move the chicken pieces to a serving plate, then pour some of the liquid from the dish onto the chicken. Spread the green onions and ginger on the chicken.