- Clean chicken well. Pat dry inside and out with paper towel. Place the spring onions and ginger into chicken cavity. Steam for 20 to 25 minutes. Brush chicken with sesame oil.
- Heat oil in a wok and fry chopped shallots, garlic, ginger and cilipadi till fragrant. Add seasoning, then water, and bring to a boil and simmer for five to 10 minutes. Add thickening to the sauce.
- Chop chicken into serving pieces and garnish with sliced cucumber place. Pour sauce over chicken and serve immediately.
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