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Clean the chicken and then spread the marinating sauce (1 table spoon light soy sauce, 1/2 teaspoon salt) Lay ginger shreds and green onion shreds over to marinate at least 30 minutes. Then place in steamer of electric rice cooker. If you are using a steamer with wok or pot, steam with high fire around 20 to 30 minutes until soft. Transfer out and cut into chunks of your favorite size. Decorate with green onions. In a sauce pan, heat up 1 tablespoon sesame oil and stir fry chopped garlic and green onion until aroma. And then add oyster sauce, light soy sauce and water. Mix well and bring all the content to a boiling. Transfer to dipping bowl and cool down a little bit. Serve steamed chicken with dipping sauce.
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Chinese gongfu tea tray — drainage system for tea ceremony
Stackable bamboo steamer for dumplings, buns, vegetables
Lidded cup for gongfu-style Chinese tea brewing
Fermented aged tea — earthy, complex, pairs with rich foods
Jasmine-scented green tea — drinking, tea-smoked duck, desserts