Combine the MSG, pepper, 7-Up, ginger, rum, salt and sesame oil which will be used for marinating the chicken.
Marinate whole chicken in the mixture fora 1 hour or more.
Place the chicken with the marinade in a pan and steam until chicken is done.
Halfway before the chicken is fully cooked, add spring onion and kinchay.
Collect the marinade and the juices from the chicken and add 1 teaspoon of cornstarch.
Simmer in a very low heat until the broth is thick.
Serve whole chicken with the broth in a separate sauce bowl.
Garnish with parsley and sliced carrots.