Heavenly Bankok Chicken

1. Remove skin and bones from chicken.
2. Split in half, place between sheets of plastic wrap, and pound to flatten fairly thin.
3. Combine minced scallions, water, salt, and ground ginger-mix to a paste.
4. Spread onto chicken breasts.
5. Place each breast onto a small sheet of foil.
6. Cover each breast with another sheet of foil.
7. Place into a bamboo steamer.
8. Place steamer over boiling water and steam for 30 minutes combine cornstarch and stock-mix well.
9. Combine stock mixture with remaining ingredients in a saucepan, over a medium flame.
10. Heat and stir until thickened.
11. Remove from heat.
12. Remove foil packets to a serving platter.
13. Split open and pour sauce over chicken.
14. Serve hot.