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Place sliced ginger on a plate or shallow bowl and lay the chicken thighs on top. Sprinkle generously with salt.
Steam for 15–20 minutes, or until the chicken is tender and juicy. You’ll notice a broth collecting at the base — don’t throw that away.
Remove the chicken and shred it into smaller pieces. Set aside.
Finely chop the steamed ginger along with the scallions and place them in a bowl. Carefully pour hot oil over the mixture so it becomes fragrant and aromatic.
Add soy sauce and the reserved chicken broth to the ginger-scallion mixture. Mix well.
Pour everything over the shredded chicken and serve with a bowl of hot rice.