Rub whole chicken with soy sauce or salt, inside and outside. Stuff with about 4 thin slices of ginger root and a small bunch of green onions. Set in a shallow bowl or rimmed plate. Heat 2 cups of water in wok. Place plate with chicken on wok rack, and steam, covered, until tender. This takes about 1 hour, so watch and add water as needed. Other vegetables can be added around the chicken to steam also. (Carrots, celery, broccoli, cauliflower, potatoes, etc.) Fish steamed in the wok stays moist, and takes only about 20 minutes. Season with lemon juice and spices, and add green pepper or celery.