"I’m originally from Hong Kong, and my grandma and mom both steam their chickens for 白切雞. They salt the outside and inside, and steam. For a prettier chicken you can rub salt over the skin in a circular motion to exfoliate the skin first. Then we either use a ice bath or rub sesame oil over the chicken for aroma.
The poached chicken meat is more tender and soft. Steaming + ice bath makes the meat and skin more bouncy and chewy, which is my preference.
We have never served the chicken pink - with the ice bath the breasts are fully cooked and still juicy. I think part of it is using a chicken which isn’t too big - we normally buy a free range chicken for 白切雞."
Three generations of home cooking experience. I trust that.
