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Prepare the chicken: In a bowl, mix together the salt, ginger puree, and Shaoxing wine. Whisk. Apply the ginger puree, Shaoxing wine, and salt mixture all over the chicken, both inside and outside. Marinate for 20 minutes.
Make the sauce: In a bowl, add the sesame seeds, garlic, scallions, and red chili flakes. In a small pan over high heat, add the oil, and heat it up until smoking hot. Pour the hot oil into the bowl. Then mix in the Chinkiang vinegar and soy sauce. Whisk.
Steam the chicken: Brush a thin layer of oil on the chicken. Place the chicken on a plate, breast-side down. Put the plate on a steamer rack. In a large pot over high heat, bring water to a boil. Turn the heat to medium, transfer the chicken to the pot, and cover the pot. Steam the chicken until completely cooked through for about 40 minutes. Make sure the internal temperature is at least 165 degrees F or 74 degrees C. Remove the chicken.
Serve: Shred the chicken with your hands into small pieces (or slice it with a knife). Serve it with the chili garlic sauce.