Directions

To Prep

1. Place a bowl in the centre of a place. Arrange chicken around the bowl, and place knotted stalk of spring onion and ginger slices on the chicken. Steam on high heat for 18-20 mins.
2. Remove chicken from the plate and set aside to cool. Reserve the chicken broth released from steaming the chicken.
3. Once chicken is cool to handle, remove all the meat from the bones. Tear into smaller pieces and arrange onto a serving plate.
4. To make the ginger and scallion sauce, heat up oil with the spring onion batons and let it cook until spring onions turn brown.
5. In a separate mixing bowl, add in the chopped spring onions, minced ginger, light and dark soy sauce, sugar and salt. Pour just the oil over the rest of the sauce ingredients. Mix well before adding chicken broth.
6. Scoop ginger sauce over tore chicken and serve with steamed rice.