Marinate chicken with salt and chicken stock granules both on the skin and within the cavity. Keep in a plastic container for several hours or preferably overnight in the refrigerator.
Just before steaming, rub Shao Hsing Hua Tiau wine on the skin of the chicken. Steam for 40-50 minutes.
Remove, drain dry from any liquid then cut chicken into half. Place on a heatproof plate.
Line a wok with aluminium foil. Add combined smoking ingredients. Place an iron rack or stand on top of the smoking ingredients. Put the chicken on the rack. Cover the wok and cook on low heat for 10-15 minutes. Remove and chop the chicken into bite-sized pieces.