Mix everything together and roll the chicken into logs with tin foil, steam on high heat for 15-18min. Turn off the heat and let it sit for 15min.
Add everything except oil in a heat proof bowl and pour heated oil (to about 240C) over ingredients. Stir and set aside.
In a cold pot, add everything and bring the ginger to a crisp on medium high heat. Strain ginger and season with a pinch of salt. Reserve ginger oil for future use.
Bring everything to a gentle simmer and remove scum off the top for 45min.
Add everything to a rice cooker and cook.
