Place scallion white bottoms and sliced ginger in steaming vessel
Steam chicken thighs for 23 minutes (adjust time based on size of chicken). Save juices from steaming, so steam on a pasta bowl or deep plate - WATCH VIDEO
Let chicken rest for 10 minutes before slicing
While chicken steams, combine minced ginger, minced garlic, sliced scallion greens, neutral oil, soy sauce, oyster sauce, sambal, and lime juice to make the sauce. Pour chicken stock from steaming into sauce.
Slice rested chicken and serve with ginger-scallion sauce
Garnish with chopped cilantro
