Step 1

Salted chicken legs - poke some holes with a fork in the chicken meat to allow the marinade to penetrate. Rub and massage chicken legs with minced ginger, hua tiao chiew and coarse salt thoroughly, covered with cling wrap and chill in the refrigerator for  an hour or longer.

Step 2

Ginger scallion oil - bash the white part of the spring onion and chop together with the green part then combine with minced ginger and salt in a bowl. Heat up oil to shimmery hot and immediately pour into the bowl of chopped scallion causing more fragrant in the mixture (pour oil just to cover the spring onion). Stir well and set aside to cool for later use.

Step 3

Place chicken legs with scallion and ginger slices in the steamer with boiling water. Steam at high heat for about 25-30 minutes. To check whether the chicken is cooked, poke a chopstick into the meat. If the juices run clear, it’s done.

Step 4

Cool the cooked chicken legs a little, then chop to pieces top with ginger scallion oil  or serve on side as dipping sauce.