Rub 3 tablespoons of salt and 1/2 teaspoon ground black pepper all over the chicken. Make sure that you also rub the seasonings in the chicken cavity for optimal flavor. Let it stay for 15 minutes.
Stuff the lemongrass and leeks inside the chicken.
Arrange the remaining salt on the cooking pot by spreading it to cover space.
Place the banana leaf on top of the salt.
Place the chicken over the banana leaf. Note: I use a small can of tomato sauce to help the chicken securely sit. Simply insert the can in the cavity.
Turn the heat on to medium and steam for 80 to 90 minutes.
Remove the chicken from the cooking pot and transfer to a serving plate.
Serve with a dipping sauce composed of fish sauce and lemon or calamansi.
Share and enjoy!