Place a small bowl upside down in the center of a larger, curved heat-proof bowl. Arrange chicken around the inverted bowl. Scatter the ginger slices and spring onion batons over the top.
Steam chicken for 20–25 minutes.
While chicken is steaming, combine finely chopped spring onion, diced garlic, grated ginger, and salt in a heatproof bowl.
Heat oil in a small pot until lightly smoking & pour over aromatics.
Once chicken is cooked, remove the drumsticks and let it rest. Gently lift the inverted bowl to reveal all the captured, concentrated chicken essence.
Combine chicken essence with aromatic mixture. Stir in light soy sauce, oyster sauce, and sugar. Taste and adjust the seasoning if needed!
Thinly slice steamed drumsticks and add to the sauce. Toss in the finely chopped coriander, and serve with rice.
Cook it hands-free.
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