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.