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In a large pot, bring the water to a boil. Add salt, spring onions, ginger, sesame oil, and Chinese cooking wine.
Carefully lower the chicken into the boiling water. Reduce heat to low and simmer for 30-40 minutes, or until the chicken is cooked through as size of chicken may differ.
While the chicken simmers, prepare a large bowl with ice water.
Once cooked, remove the chicken from the pot and immediately transfer it to the ice bath for 10 minutes. This helps stop the cooking process and ensures the chicken stays juicy.
While the chicken cools, finely mince the green and white parts of the spring onions. Heat a separate pan or wok over medium heat with sesame oil. Add the minced ginger and cook for 30 seconds until fragrant.
Add the white parts of the spring onion and cook for another minute, until softened. Then, add the green parts and cook for another 30 seconds.
Pour in the soy sauce and stir to combine. Remove the pan from heat.
Shred the cooled chicken into bite-sized pieces. Place cooked rice on a serving plate and top with the shredded chicken. Drizzle generously with the ginger scallion sauce.