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Bring about 2L of water to a boil and add the ginger and spring onion.
Add the chicken and bring back to a boil, then lower the heat, cover and gently simmer for 10 minutes (no aggressive boiling).
Turn off the heat and leave the chicken in the pot, covered, for about 20 minutes to finish cooking gently.
Remove, shred and plate up.
Heat the oil in a pan and fry the spring onion and ginger until fragrant and just starting to turn golden.
Add the sugar, sesame oil, poaching liquid and light soy sauce, letting it simmer for another minute.
Finish with sesame oil.
Taste and adjust seasoning, then spoon over the chicken and serve with rice.