Ingredients:
1 fresh whole chicken (about 4.5 pounds)
1 cup rock salt or table salt
1 small piece of ginger
5 stalks of scallions
1/4 cup vegetable oil

Preparation:
1. Fill a 5-quart stockpot about 3/4 full of water. Bring to a boil.
2. Rinse chicken well, removing fat, internal organs and any hair/feathers left on skin. Leave feet tucked inside body.
3. Rinse scallion and finely chop.
4. Finely chop ginger.

Cooking instructions:
1. Add salt to boiling water and stir until dissolved.
2. Slowly place whole chicken into water until fully immersed.
3. Bring water to a boil, lower heat to a slow simmer, cover and cook 40 minutes.
4. Remove chicken from water and place on a large plate, let cool about 20 minutes, then cut into serving sized pieces.
5. While chicken is cooling, heat oil in a small pan and place scallion and ginger into hot oil for a few minutes. Remove from heat and set aside.
6. Re-assemble chicken on a plate, pour ginger/scallion/oil mixture over top.

Makes 6-8 servings.