Score the chix on thicker parts to allow it to cook evenly
Rub chicken with 5g salt. Rest 15–30 min.
Place ginger + spring onion under chicken.
Steam for 16-20mins until thickest part reaches 68–70°C. Rest 10 min. Carryover should reach about 72–74°C.
Mix 40g shallot oil + 40g light soy + 2g sugar + 0.5g white pepper + 5g sesame oil + whatever chicken juice is created from the steaming (I just use all of it)
Shred chicken, add sauce, fried shallots & spring onions
