Place the chicken in a pot (or wok) full of boiling water for 3 minutes. Rinse in cold water. Set a steaming rack in your wok and fill wok with water to just below the rack. Place the chicken in a casserole. Place the breasts in the center and cover with the slower cooking dark meat parts. Arrange the ginger slices all over the chicken and. Trim the green onions and cut into 2 inch pieces and cover the chicken with it. Pour in the wine and broth and. Sprinkle the salt over everything.
Place the casserole in the rack in the wok and cover the wok with the dome lid.
Steam for about an hour. Check every 20 minutes to make sure the wok does not boil dry.