Step 1: Blanch the chicken. Bring a kettle or pot of water to a boil. Place the whole chicken in a large bowl or sink and slowly pour the boiling water all over the skin. This quick blanch makes the skin smooth, springy, and tender.

Step 2: Marinate. In a bowl, mix together Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and white pepper. Rub the marinade all over and inside the chicken, massaging it in well. Place the chicken in a bowl, cover, and refrigerate for at least 2 hours, or overnight for best flavor.

Step 3: Build the scallion bed. Heat a Dutch oven or heavy pot over medium heat and add the cooking oil. Stir-fry the ginger slices and onion until fragrant. Add the scallion pieces, making a thick bed at the bottom of the pot.

Step 4: Braise the chicken. Place the marinated chicken breast side down on top of the scallion bed. Pour any leftover marinade liquid into the pot. Cover with a lid. Once you see steam escaping, lower the heat to the lowest setting. Cook for 60 minutes, then turn off the heat. Keep the lid closed and let the chicken rest for another 10 minutes without opening.

Step 5: Finish and serve. Carefully remove the chicken from the pot. Sprinkle with chopped scallions. Heat 2 to 3 tablespoons of oil until hot and shimmering, then pour over the scallions. Carve or pull apart the chicken and serve with rice.