Fill a steamer pot about halfway up with water, and bring to a boil with the lid on.

Meanwhile, take a 3 to 4 lbs. chicken and season both the interior and exterior of the cleaned chicken with generous amounts of salt, black pepper, lemon pepper, and celery seed (note: there is need to worry about over-seasoning, because the steaming process naturally sloughs off any excess).

Into the cavity of the chicken, insert 1 stick of lemongrass that's been cut up into 4" pieces, 1 stick of celery that's been cut into 2" pieces, 4 cloves of garlic that have been lightly crushed, 1 small yellow onion that's been quartered, and a 2" piece of ginger that's been cut into thin slices.

Place the seasoned and stuffed chicken in the steamer, and steam with the lid on for about 1.5 hours, or until a meat thermometer reads a minimum of 165 F (75 C) when inserted into the thickest part of the thigh. Cut into pieces and serve. Enjoy!