I've never poached nor steamed a whole chicken at home before....and that's because, first and foremost, I don't have the knife skills or even know how to chop up a whole chicken properly. Also, there'll be no-one to eat it other than me + I can easily get good poached chicken from the many chicken rice sifu-s (experts) or beautifully steamed yellow-skinned ones served at restaurants. Chicken poached or steamed whole always tastes better (and you have to use kampung chicken or choi yin kai, not regular or broiler chicken).
Bring to boil 1 litre water (or at least enough to cover/submerge the chicken leg). I seasoned the water with a 1/4 tsp of salt, 1/4 tsp of crushed white peppercorns and a drizzle of garlic oil just to flavour the water a little (you could add on other aromatics like ginger, scallions, celery, carrots or onions if you like or you could also use an already made stock that you have). Bring the water to a rapid boil, submerge the chicken leg and switch off your stove.
Close the lid and let it steep in the hot water/stock for 30 minutes (I was given this timing by a wantan mee sifu). I think the time is very dependent on the amount of water used. I used a small saucepan, so I decided to steep mine for 45 minutes. I was told that when it's done, the chicken should float up. But when it's a small saucepan, it's difficult to judge if it's floating up (unlike the wantan mee seller's big pot...lol).
In the last 5 minutes, pour in the sauce made up of soy + onion oil + (a tiny bit of) sesame oil + (a drizzle of) Chinese (or Shaoxing) wine to let it warm up. The steamed chicken will release some juices which you can drain away (if you want a nicer presentation as it'll turn your sauce a little cloudy) or you could just use the juices to dilute your sauce (which I did...why throw away flavour, right?). You have to let the sauce heat up in order to cook off the wine, otherwise your sauce will taste boozy. Another way would be to heat up the sauce separately and pour it over the chicken once done.
phonghongbakes did...lol!). And if there's something I love more than chicken liver...it's chicken hearts...you don't find many of those since there's only one chicken heart per chicken! ;D