Place a small bowl face-down in the centre of a large flat heatproof bowl. Lean the 4 bone-in chicken thighs around it, top with a few slices of ginger, 2 stems chopped spring onion and a few jujube dates, and steam for about 20 minutes.
While the chicken steams, mince a generous chunk of ginger and thinly slice 5-6 stems of spring onion into a heatproof bowl.
Heat a few tablespoons (up to 1/4 cup) of high-heat oil to smoking point in a small pan and pour it over the ginger and scallions.
Season the hot oil mixture with Korean chilli flakes, sugar, soy sauce and oyster sauce (a little chicken bouillon powder adds extra oomph). Finish with a drizzle of sesame oil and season to taste.
When the chicken is done, remove and shred it. Release the golden broth collected under the upside-down bowl so it floods the plate; discard the steamed ginger, spring onion and jujube.
Stir that broth into the sauce mix, add the shredded chicken and toss to coat. Serve over white rice.
Via @itslizmiu (Liz Miu). A low-effort weeknight steamed chicken with a Hainanese vibe. https://www.instagram.com/p/DZUcXaNTPuu/
