Pat the 2 whole chicken legs dry and place them in a mixing bowl.

Season the chicken with 2 tbsp oyster sauce, 2 tsp garlic powder, and 1 tsp salt.

Rub the seasoning evenly over the chicken and marinate for 10 min.

Bring water in a steamer to a steady boil over the stovetop.

Steam the marinated chicken legs for 25 min, until tender and cooked through.

Reserve the steaming juices in the steamer for serving.

Thinly slice the 3 garlic cloves, 2 shallots, and 3 bird's eye chilies.

Slice the 3 cherry tomatoes and finely slice the spring onion.

Heat 1/2 cup cooking oil in a wok over medium heat.

Fry the sliced garlic until golden and crisp, about 2 min.

Lift out the crispy garlic and drain it with the slotted spoon.

Fry the sliced shallots in the same oil until crisp and golden, about 3 min.

Lift out the crispy shallots and drain them with the slotted spoon.

Fry the sliced bird's eye chilies briefly until crisp, about 1 min.

Lift out the crispy chilies and drain them with the slotted spoon.

Remove the steamed chicken from the bone and shred the meat into bite-size pieces.

Place the shredded chicken in a serving bowl and pour over the reserved steaming juices.

Top the chicken with cherry tomato slices and the crispy garlic, shallot, and chili.

Garnish with spring onion and serve warm with cooked white rice.