Mince the green parts of the scallions as well as half the ginger (peeled). Cut the remaining ginger into several slices. Reserve the scallion ends.
Rinse the grape leaves in water, making sure not to tear the leaves. Put two leaves overlapping one another on your workstation.
PPut the chicken in a pot of water so that it is completely submerged. Add the
ginger slices and scallion ends to the water. Bring the water to a boil, then turn down and simmer for 30 minutes.
As the chicken is simmering, mix together the minced ginger, scallions, peanut oil, and soy sauce. Add salt and white pepper to taste.
Once the chicken is ready, remove it from the water and immediately place in
an ice bath to cool.
Once cooled, remove the chicken from the ice bath and pat dry. Rub the chicken lightly with sesame oil. Cut the chicken into pieces.Spoon the ginger and scallion sauce generously over the sliced chicken.Serve together with rice.
