Can anyone give me a good recipe of steamed chicken?

I need it badly. Please, help me.... Filipino style would be much better.....Can anyone give me a good recipe of steamed chicken?
1 whole Chicken -- 3 Lbs.


1 tbsp Light soy sauce


1 1/2 tsp splenda


1 tsp minced ginger


1 1/2 tbsp Dry Sherry


1/4 cup Rice Flour


1 whole Asparagus -- Young Spears


1/2 tsp Salt





Directions:








1. Chop the chicken into bite-size pieces.


2. Mix with the soy sauce, splenda, ginger root, and sherry.


3. Marinate for 1 hour.


4. Roll the chicken in the rice flour.


5. Remove tough parts of the asparagus. Slice diagonally into long


strips.


6. Arrange evenly in a heat proof dish and sprinkle with the salt.


7. Place the chicken pieces on top of the asparagus.


Cooking:


1. Put in a steamer over rapidly boiling water for 20 minutes or until


done.











Per Serving (excluding unknown items):








567 Calories; 39g Fat (63.9% calories from fat); 44g Protein; 6g Carbohydrate; trace Dietary Fiber; 226mg Cholesterol; 523mg Sodium. Exchanges: 1/2 Grain (Starch); 6 Lean Meat; 0 Vegetable; 4 Fat.Can anyone give me a good recipe of steamed chicken?
The only common type of steamed food in the Philippines that I know of is actually Chinese: Dimsum. Here's a simple Chinese-style steamed chicken.





Cut a whole chicken into half.


Rub it with salt, pepper and olive oil.


Steam until cooked.





You can make 2 types of dip for this


1. minced ginger, olive oil, salt, soy sauce


2. chili-garlic, soy sauce and lemon or calamansi


No need to cook the dips, just mix them all together.





Done!
get a pot, poor water on the pot and throw the chicken in and u got urself steam chicken ahahhaa
In a large pot, insert a upside down colander or something similar, add couple teaspoons of cider vinegar and 1 cup water. Insert seasoned chicken, cover and cook till done.
I put chopped garlic betwen the skin and the meat of cut up chicken pieces. Salt and pepper to taste then steam until cooked. then I use the steaming water (which by this time would also contain some of the melted chiclken fat) to cook the rice. Serve hot. use whatever dipping sauce(es) you like.
Chicken Tinola





Ingredients :





2 tsp Cooking oil


4 x Cloves garlic, crushed


1 tsp Ginger, cut in strips


1/2 cup Onion, chopped


1 kg Stewing chicken, cut into serving pcs


1 tbl Patis, * see note


10 cup Rice water, ** see note


1 sm Green papaya, sliced 1/3'; thick


1 cup Pepper leaves


1 tsp Salt





Method :





* Fish sauce


** liquid used to wash rice - or vegetable stock.


1. Fry the garlic in hot cooking oil until brown. Add ginger and chopped onions. Cook until soft.


2. Drop in chicken. Season with patis (fish sauce). Cover and simmer for 5min.


3. Add the rice water, simmer until chicken is tender.


4. Add sliced papaya and cook until papaya is tender.


5. Just before removing from the fire, season with salt and vetsin. Add pepper leaves.





Serve hot, with steamed rice.