1    Chicken, about 3 1/2 lb

      1 tb Kosher salt

-------------------------------DIPPING SAUCE-------------------------------
      1 pn Sugar

    1/2 ts Salt

      2 ts Light soy sauce

      2 tb Minced peeled fresh ginger

      5 tb Finely chopped scallions

      2 tb Peanut oil

      1 ts Sesame oil

  RINSE THE CHICKEN under cold running water and blot completely dry with
  paper towels. Rub the salt inside the cavity and on the skin of the
  chicken. Place the chicken, breast-side down, on a heat-proof platter, and
  set aside for 15 minutes. Set up a steamer or put a rack into a wok or deep
  pan. Fill the steamer with 2 inches of hot water. Bring water to a simmer.
  Put the plate with the chicken into the steamer or onto the rack. Cover the
  steamer tightly and gently steam over medium heat for 1 hour. Replenish the
  water in the steamer from time to time. Remove the platter with the cooked
  chicken and pour off all the liquid. In a small heat-proof bowl, combine
  the sugar, salt, soy sauce, ginger and scallions. Mix well. In a small pan,
  heat the peanut and sesame oils until they are smoking. Pour the hot oils
  over the ginger mixture. Chop the chicken into serving portions and serve
  immediately with the dipping sauce.