Poached Chicken with Scallion Ginger Sauce

Place 4 cups water in a medium pot with the ginger slices and 1 scallion. Bring to a boil, then lower in the chicken drumsticks. Return the water to a gentle boil, reduce the heat to low, cover, and simmer for 10 minutes; the water should move lightly without a rolling boil.

Turn off the heat and keep the pot covered. Let the chicken sit in the hot poaching liquid for 15 minutes, or until the thickest part reaches 165°F and the juices run clear.

Transfer the chicken to a bowl of ice water and let it chill for 5 minutes to stop the cooking and firm the meat. Drain well, remove the meat from the bones, and shred it onto a serving plate.

Separate the remaining scallions into white and green parts. Thinly slice the whites and chop the greens. Heat the vegetable oil in a small saucepan over medium-low heat, then cook the scallion whites until lightly golden and crisp. Spoon the scallion whites over the shredded chicken.

Add the light soy sauce, sugar, and 1/2 cup of the chicken poaching liquid to the oil left in the pan. Bring to a boil, stir in the chopped scallion greens, and taste for seasoning. Pour the hot sauce evenly over the chicken and serve warm or at room temperature.