This is the way I steamed my skinned chicken thighs. Marinade chicken with some soya sauce, pepper and a bit of sesame oil. Slice Chinese sausage and ginger. Arrange them all over chicken. I've poured in some DOM Benedictine (left over from my confinement days). You may use rice wine, Stone Ginger Wine, Chinese cooking wine or mirin. If you prefer a stronger taste of alcohol, add liqour after chicken is cooked. Steam till cooked. The steaming time varies according to the amount of chicken used. To test for doneness, prick the chicken with skewer and if juice ran out is clear then it's cooked.
Simple and healthy (well if you use leaner Chinese sausages hehehe). Best served hot with warm rice.
Psssttt: To those lazy bumbums, go make this as your dinner for I'm not cooking dinner tonight either! :p ahahaha