In a medium pot, bring about 4 cups of water to a boil along with 3 slices of ginger and 1 scallion. Lower the chicken into the pot carefully; this ensures even cooking. Bring everything to a boil again before reducing the heat to low. Cover and let simmer for about 10 minutes.

After those initial 10 minutes are done, turn off the heat but keep the lid on! Allowing the chicken to sit in that warm water for another 15 minutes helps it stay juicy and tender while finishing cooking gently from residual heat.

If you're opting for boneless, skinless chicken breasts instead, reduce cooking time to just 5 minutes but still let them rest in the pot for that extra tenderness. To ensure your chicken is fully cooked, pierce its thickest part; if juices run clear, you’re good to go!

Once cooked through, take out the chicken and place it in ice water for about 5 minutes. This cooling process stops further cooking and helps firm up that delicious meat texture! Shred it onto a serving plate when ready.

Heat up your vegetable oil in a saucepan over medium-low heat. Cook those scallion whites until they're crisp and lightly browned; this adds an amazing crunch! Remove them from the pan and set aside on top of your shredded chicken. In that same pan, add light soy sauce, sugar, and half a cup of your reserved poaching water. Stir well until it comes to a boil before tossing in minced ginger and chopped green scallions. Taste it—if it needs more seasoning, feel free to add more soy sauce or salt as desired. Once everything's bubbling again, pour this fragrant mixture over your poached chicken.