Directions

1. 1

   Remove any trussing from the chicken and rinse well. Pat the chicken dry and rub evenly all over with the 1 tablespoon salt. Fill a large pot with water (if the pot is too small, cut the chicken into quarters). Place the seasoned chicken in the pot and bring the water to a boil over high heat.

2. 2

   Once boiling, add the ginger slices and whole scallions to the pot. Reduce the heat to low and simmer gently for 30 minutes, skimming any foam and impurities that rise to the surface.

3. 3

   After 30 minutes of simmering, cover the pot with a tight-fitting lid, turn off the heat completely, and leave the chicken to steep undisturbed for 1 hour. The residual heat will finish cooking the chicken through.

4. 4

   While the chicken steeps, prepare the dipping sauce. Combine the chopped scallions, minced ginger, and ½ teaspoon salt in a small heatproof bowl. Set aside.

5. 5

   Heat the neutral oil in a small saucepan over medium-high heat until it is very hot and just beginning to smoke. Carefully pour the hot oil over the scallion-ginger mixture and stir well. Allow the sauce to cool to room temperature. The sauce can be made several hours in advance or up to 1 day before serving.

6. 6

   Once the chicken has finished steeping, carefully remove it from the broth and place on a cutting board. Discard the ginger slices and whole scallions from the broth (the broth can be reserved for other uses). Allow the chicken to cool until it is cool enough to handle.

7. 7

   Once cooled, remove all meat from the carcass, discarding the skin and bones. Using two forks or your hands, pull the meat into bite-sized shreds, keeping the pieces as uniform as possible.

8. 8

   Arrange the shredded chicken on a serving platter. Sprinkle generously with the shredded scallion garnish and drizzle with some of the ginger-scallion dipping sauce. Serve the remaining sauce on the side in a small bowl for guests to add as desired. Serve at room temperature or chilled.