Chinese White Cut Chicken with Ginger Scallion Oil

Adapted slight from:   Lick My Spoon

NOTE:  The recipe calls for a whole chicken.  I used boneless chicken breasts and poached them  in chicken broth for 10 minutes, turned off the heat and let the chicken finish cooking in the hot broth for another 15 to 20 minutes.

1 whole chicken, 4-5 pounds ( I used 4 boneless chicken breasts)

3-4 big chunks of ginger (1-inch thick), peeled and smashed
6 cloves garlic, peeled and smashed
2 tablespoons Kosher salt, plus more to season the chicken
1 tablespoon sesame oil

4 tablespoons scallion, minced
1 tablespoon ginger, minced
1 tablespoon ginger, grated (a Microplane is perfect for this)
1 teaspoon salt
½ cup vegetable oil

Clean the chicken inside and out, removing any innards, and pat it dry. Rub salt liberally inside and out. Allow it to sit for 1 hour.
Fill a large pot with water (I used chicken broth) full enough to cover at least ¾ of the chicken. Bring the water (broth) to a boil with the smashed ginger, garlic, and 2 tablespoons of salt. Place the chicken in breast side up, cover, and bring to a boil. Switch it to low heat and let cook for 45 minutes.
Flip the chicken, cover it and cook on low heat for another 45 minutes.
To test if the chicken is done, insert a chopstick near the thigh. If it goes in and there is no pinkness, it’s done. To lift the bird out of the pot, slip 2 chopsticks beneath the wings and lift up.
Pat the bird dry and rub with the sesame oil. Allow it to cool for 30 minutes before cutting. Serve with dipping sauce.
Prepare the dipping sauce by heating the vegetable oil just until it starts to smoke. Pour it over the scallion, ginger, and salt, and mix together. Serve with the chicken immediately.

OPTION:  Dipping sauce - minced garlic, minced Thai Red Pepper, rice vinegar.