The chicken looks as though it has been steamed, or poached. I'm surprised that it had little flavor. Usually the chicken would have been velveted, steamed, or poached, and then seasoned with salt, or soy sauce, garlic, onion, and then coated with a sauce, maybe sesame with toasted sesame oil. It's not uncommon to fine Asian recipes with steamed, or poached poultry, fish, or meats. Braising a pork, or beef roast is technically poaching the meat in its own juices, plus added liquid.
Seeeeya; Chief Longwind of the North
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