Cooking Instructions

• In a medium pot, bring about 4 cups water to a boil along with 3 slices ginger and 1 scallion. Lower the chicken into the pot, and bring to a boil again. Reduce the heat to low, cover, and simmer for 10 minutes. The heat level should be just high enough so the water is moving, without any big bubbles or rolling water.
• After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 15 minutes.
• If using boneless, skinless chicken breast, reduce the cooking time to 5 minutes, but still keep the chicken in the pot for 15 minutes after turning off the heat. Pierce the thickest part of the chicken to ensure the juices run clear.
• Remove the chicken from the pot and place in ice water for 5 minutes to stop the cooking process and firm up the meat. Shred the meat onto a serving plate.
• To make the sauce, heat 3 tablespoons oil in a saucepan over medium/low heat, and cook the scallion whites until crisp and lightly brown. Remove and place the scallion whites on top of the shredded chicken.
• Add 2 tablespoons light soy sauce, ½ teaspoon sugar, and ½ cup of the water you used to cook the chicken to the remaining oil in the pan. Stir and bring to a boil.
• Add in the ginger and chopped scallion greens. Taste for seasoning and add more soy sauce or salt if desired. Bring to a boil again and pour it over the chicken.