Similar to poaching, this chicken is gently steamed in an herb-infusion, keeping it moist and tender.
Wash chicken and remove skin; place in a bowl. Combine remaining ingredients and add to chicken. Let sit for 5 to 10 minutes, turning chicken several times.
Steam chicken either on a plate in a bamboo steamer or place chicken in a heat-proof bowl inside a large pot, with water coming about halfway up the side of the bowl. Steam for about 20 minutes, until the juices run clear when the meat is pierced with a knife tip.
Serve with the cooking juices that accumulate in the bowl, over your favorite grain.