Steamed Chicken with Scallion-Ginger Sauce

[dragongoddess776]

4 chicken breast halves, bone-in or out
1 tablespoon peeled and minced ginger
1/2 cup neutral oil, such as canola or grapeseed
1/4 cup trimmed scallions, white and green parts, chopped into 1/4 inch pieces
Salt to taste
2 tablespoons good soy sauce
1 teaspoon sesame oil
Steam the chicken over simmering water for six to ten minutes for boneless breasts, ten to fifteen for bone-in. The chicken is done when white and firm to the touch; cut into a piece if you want to be certain.
Meanwhile, stir together the ginger, oil, scallions, and salt in a bowl. The mixture should be quite strong; you can add more ginger, scallions, or salt if you like.
When the chicken is done, drizzle it with the soy sauce and sesame oil and serve. Pass the scallion-ginger sauce at the table or divide it into four small bowls for dipping.