Instructions

1. Remove giblets from chicken cavity and rinse if needed. Pat chicken dry.
2. Let chicken sit at room temperature 1 hour before cooking for even cooking.
3. Place chicken in tall, narrow stockpot and fill with just enough water to fully submerge it. Remove chicken and set aside to determine exact water amount needed.
4. Add 2 scallions and 5 ginger slices to water and bring to full boil over high heat.
5. When water boils, slowly lower chicken in legs-down and breast-up. It's fine if breast just peeks above water.
6. Once water returns to boil, immediately lower heat to lowest setting so water is barely simmering (very little movement).
7. Cover and cook 35-45 minutes total (about 10-11 minutes per pound). For 3.5-lb chicken, cook 35-40 minutes.
8. Check doneness by piercing thickest part of thigh; juices should run clear.
9. While chicken finishes, prepare large bowl of ice water.
10. When done, carefully lift chicken and transfer to ice bath.
11. Turn chicken a few times for even cooling, making skin snap/firm.
12. Let cool completely, then drain well.
13. Make ginger-scallion sauce: mix 3 tbsp minced scallions, 2 tbsp minced ginger, and salt to taste in heatproof bowl.
14. Heat 3 tbsp neutral oil until hot (shimmering but not smoking).
15. Carefully pour hot oil over ginger and scallions and stir. Adjust salt and add splash of light soy sauce if desired.
16. Lightly rub or sprinkle salt over cooled chicken skin and inside cavity.
17. Using cleaver or chef's knife: remove wings and leg quarters, chop drumsticks and thighs into 2-3 pieces each, chop breast (bone-in) crosswise into bite-size pieces.
18. Arrange chicken pieces neatly on platter, skin side up.
19. Serve at room temperature or slightly chilled with ginger-scallion sauce on side or spooned over top.