SEASAME CHICKEN

Whole steamed chicken
-see below
2 ts Sesame oil
1 tb Minced ginger
2 ts Light soy sauce
1 tb Teriyaki sauce
1/2 ts Sugar

1/2 c Toasted sesame seeds
1/2 c Finely shredded green onions

Any large pot that will hold a deep sided plate such
as a pie tin will work. Put a few inches of water in
the pot and then put an inverted dish or wide can with
the ends removed in the water and then place the plate
on the support. Anything that will hold the plate
above the water and let the steam circulate will work.
Bring the water to a boil and put the chicken in the
pot. Cover tightly and let steam for 45 minutes to an
hour, depending on the size of the bird and how well
done you want it. Turn off the heat, remove the lid
and let the steam disperse. Remove the chicken and
let it cool until you can handle it comfortably.
While the chicken steams, heat the oil quite hot and
then let it cool. Rub or brush the oil over the
chicken and then the salt. At this point, you can bone
and shred the chicken, cut it into Chinese style
serving pieces or just disjoint it western style.
Place on a bed of greens --lettuce or whatever you
like. Heat the sesame oil in a small pan and brown
the ginger. Add soy sauce, teriyaki sauce and sugar,
stirring to dissolve the sugar. Pour sauce over the
chicken and serve warm or at room temperature.