My favorite way of eating chicken is to have it fried, but a close second is the ginger spring onion chicken. I like it mostly for the ginger and spring onion part. The chicken is cooked plain before salted and is accompanied by ground fresh ginger and green onions sitting in a pool of oil.
For this chicken venture, I experimented by steaming drumsticks and de-boned thighs loaded with lots of ginger and green onions, marinated overnight with soy sauce, wrapped in lotus leaf.
Verdict: It's so-so. If I made it again, I'll try steaming it plain. No soy sauce.