2 pounds whole chicken. Clean out 2 blood vessels and sprinkle with salt. Boil water and add salt and ginger. Place chicken back side down. Immediately set timer for exactly 12 minutes and cook on medium high. Turn off stove and leave for 2 hours without lifting the cover of the pot. Take chicken out and rub it all over with sesame oil. Cool and put in refrigerator. (I usually chop it up before refrigerating.)

SAUCE:

Ginger, about an inch in length
3 tbsp. green onion, finely cut
4 tbsp. Shoyu
1/4 c. cooking oil

Bring almost to a boil; you may check it by sprinkling water on it.

Pour the hot oil over the ginger, onion and shoyu sauce. Be careful of the splatter when oil is mixed with liquid. Cut chicken in small pieces. Pour sauce over it just before serving.