For every 1 kilo chicken
1 tbsp vetsin
1/2 tsp ground pepper
1 cup 7up or sprite
2 tbsp ginger strips
1/3 cup rhum or gin
1 1/2 tbsp sesame oil
3-4 stalks spring onions (1″ long)
3-4 stems kinchay (1″ long)

Marinate whole chicken in the mixture for 1 hour or more. Place altogether in a pan and steam until chicken is done. Halfway, add spring onions and kintsay. Thicken broth with 1 tablespoon dissolved conrstarch. Serve whole with the broth in separate sauce bowl. Garnish with parsley and sliced carrots.