Salt the chicken and cover with ginger and scallion
Place a small bowl in the middle to level the chicken as it steams so it doesn't get soggy by soaking in the broth for too long
Steam for 15 minutes on high heat and 10 minutes on low heat
Make the scallion sauce by heating the oil with head of the scallion in the oil
Pour over scallion and garlic and add in soy sauce, salt and sugar
Add in chicken broth if you like that extra chicken taste
Pour the sauce over shredded chicken by increments until you reach your desired salt level
