1. Rinse a whole chicken and stuff with chopped scallions and sliced ginger.

2. Marinate in a stockpot with water, more chopped scallions, sliced ginger, and cooking wine.

3. When the water boils, reduce the heat.

4. Simmer the chicken, turning regularly to keep the water moving inside. This ensures it cooks at the same temperature, inside and out.

5. Turn off the heat and leave the pot covered for 15 minutes. Use a skewer or chopstick to check the meat juices run clear and remove from the pot.

6. Submerge the chicken in a tub of ice water for 20 to 30 minutes.

7. Pat dry with some kitchen paper and brush sesame oil (or cooked peanut oil) on the skin. Slice and plate up.

8. Serve with condiments such as scallion oil, light soy sauce, homemade hot bean paste, fermented soya bean, and sesame oil.