"Steamed" is a misnomer.
The chicken in Hainan Chicken Rice is parboiled.

Here is how you do the chicken so that it comes out moist, tender and succulent - as good as that which is served at the Chatterbox, Mandarin Hotel, Singapore.

• The chicken must be whole (not in pieces).
   

• Method for the parboiling stock:
  
  Into a pot large enough to completely immerse your chicken, add
  A thumb-sized piece of ginger (sliced)
  Several cloves of garlic (you can squash these instead of slicing)
  A large helping of spring onions
  A sprig of coriander (leave this out if your diners do not like coriander)
  Ground white pepper to taste
  A dash of your favourite sesame oil
  A dash of your favourite fish sauce to taste
  Some chicken stock powder if you like
  
  Remember these ingredients are to flavor the chicken while it parboils and so you might want to make the stock stronger than that for a soup (you can dilute it later for use as the soup accompaniment).
   

• Since the chicken will not be heavily boiled, it is safest to thoroughly clean the chicken.
  Let it drain dry and further treat it by rubbing salt on the exterior, and the interior cavity.
  This reduces the microbial load which may have come with the chicken.
  Wash away the salt and then place the chicken into the pot.
   

• Heat sufficient water to completely cover the chicken and when vigorously boiling, add it to the pot.
  Manipulate the chicken so that the hot water is exchanged several times in the chicken cavity.
  Ensure that the chicken settles at the bottom of the pot and that water covers it by around 2 - 3 centimetres.
   

• Bring the water in the pot to a boil and then turn off the heat source immediately.
  Lid the pot and then leave it alone for the chicken to parboil over the next hour or so.
   

• At the end of parboiling remove the chicken and let it cool as fast as you can.
  Some people immerse the chicken in iced water but letting it cool on the bench and then placing it in the refrigerator should be fine too.
  The cooling stops the cooking and also firms the chicken for the cutting process.
  
  You will know that you have done a good job is the chicken has not turned grey in color ( a sign of over-cooking).
  
  Since most farmed chicken does not turn out a nice yellow corn color, a trick you may want to use for aesthetic reasons is to either add a small quantity of turmeric powder to the stock or rub the chicken skin with it prior to parboiling. Do not add so much such that the taste of turmeric becomes obvious.
   

• Cut the chicken only when you are ready to serve the dish.
  The chicken should be fairly firm to cut if you have let it cool and tighten.
  Splash the cut chicken with sesame oil , garnish with some coriander leaves and the dish is ready to be served.
  
  
  This is a dish which is simple to prepare but always welcomed and enjoyed.