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

----------------------------------GARNISH----------------------------------
    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.