白斩鸡

I took the frozen chicken out and let it thaw at 3pm in the afternoon before cooking at 5pm. Same as for lunch. I bring the meat to thaw at about 9am.

1 Chicken thigh
Cili padi
Calamansi juice
Dark soy sauce
Sesame oil
Ginger
Salt
Light soy sauce

1. Sprinkle some salt on top and below of the chicken meat. 
2. Add in some light soy sauce too.  
3. Steam the chicken thigh with ginger pieces on high fire for 20-25 minutes.
4. Set it to cool for a while and chop into pieces. 
5. Steam for another while if you found the chicken pieces is still covered with blood at the bones.
6. Blend cili padi and add in calamasi juice.

p/s You can get ready the chinese leek, shallots & garlic which is fried together and placed on top of the chicken with not too much oil(for the chicken soup essence might get too oily to be taste) before steaming.

Please refer to this link https://www.youtube.com/watch?v=mZpRfVSptws
https://www.youtube.com/watch?v=iIV1o4BhpcY