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Arrange the sliced ginger on a heatproof plate or shallow bowl. Place the chicken thighs on top and season generously with salt. Steam for 20–25 minutes, or until the chicken is cooked through and tender.
Carefully remove the chicken and reserve all the delicious broth collected on the plate. Let the chicken rest briefly, then shred or slice it into bite-sized pieces.
Finely chop the steamed ginger and combine it with the chopped scallions in a heatproof bowl. Heat the neutral oil until shimmering, then carefully pour it over the mixture.
Add the soy sauce, 2–4 tablespoons of the reserved chicken broth, and sesame oil if using. Mix well and season with white pepper or additional salt, if needed.
Arrange the shredded chicken over steamed rice and spoon the ginger-scallion dressing generously over the top. Finish with extra fresh scallions and a little of the remaining broth for a delicious, savoury finish.