1 whole chicken cut into quarters
1/2 cup grated ginger squeeze out the ginger juice
1/4 cup finely chopped spring onion only the white part of the sping onion
1 cup oil
1/2 teaspoon salt
1. Poached the chicken: Place a large pot with water (enough water to cover the chicken by 5 cm, about 2 finger joints) over a medium-high heat and bring just to the boil. Add the chicken pieces and boil for 5 minutes. Turn off the heat, covered and poach for 40 minutes. Test if the chicken is done by taking a chopstick or a fork and poking it into the thigh. If the juices run clear, the chicken is done.
2. Make ginger scallion sauce: Mix ginger, spring onion and salt together and set aside. Heat up the oil in a small pot until it is hot and slightly smoking. Turn off the heat and stir in the ginger scallion mixture. They will sizzle and slowly cool down.
3. Cut the poached chicken to pieces, mixed with the ginger scallion sauce and garnished with the green part of the spring onion.