Rinse and clean chicken.

Remove head and feet using your kitchen shears.

Lay chicken breast side down.

Using your kitchen shears, cut along backbone of chicken and discard (or save it to make chicken broth)

Flip chicken over, breast side up, spread it open, and using your palm push onto the middle of the chicken breast to break breastbone.

In a mixing bowl, add wine, 1 tsp sesame oil, garlic, and salt.

Rub the wine mixture on the cavity and outside of chicken.

Place the deeper vapore tray on top of the catchment tray.

Lay out the spring onions and ginger on the vapore tray, then place chicken breast side up on top of the spring onions and ginger. Cover tray.

Add 1.5L of water into the stainless steel jar with knife blade, and add 1 tsp salt.

Cover and set temperature to 125C for 45 minutes, speed 2.

The machine will start counting down.

At the 36 minute mark, remove the top measuring cup of the machine, and place the vapore tray on top. Be careful of the steam.

Allow to steam for 35 minutes or until chicken is no longer pink. About 35-40 minutes.

Remove chicken from vapore tray, reserve jus collected in the catchment tray.

Brush on some sesame oil on the chicken skin.

Allow chicken to cool for 15 minutes before chopping.

Mix all the ingredients in a mixing bowl and drizzle over chicken to serve.