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In a large flat bowl steam place a smaller bowl in the centre, face down. Lean 4 chicken bone-in thighs around it and place on a few slices of ginger, 2 stems chopped spring onion and a few jujube dates and steam for around 20 mins.
While that’s steaming, mince a gooooood chunk of ginger and slice 5-6 stems spring onion and place into a heatproof bowl.
Heat a few tbsp high heat oil (up to ¼ cup) to smoking point in a small pan and pour over the ginger and scallions.
Season with Korean chilli flakes, sugar, soy sauce, oyster sauce.
Add a drizzle of sesame oil.
Season to taste!
When the chicken is done, remove chicken and shred!
Release the golden chicken broth from under the upside down bowl and pour that broth into the sauce mix!
Add your shredded chicken straight back into the sauce and mix to coat.
Serve over white rice for max satisfaction!