Shredded chicken cold noodles

In a pot, combine chicken breast, sliced ginger, 30 grams of scallion, and Shaoxing wine. Add enough water to cover the chicken. Bring to a gentle simmer over medium heat and poach the chicken breast until cooked through, about 10-12 minutes.

Remove the cooked chicken breast from the poaching liquid and let it cool completely. Once cool, shred the chicken breast into fine strands by hand or using two forks.

Bring a large pot of water to a rolling boil. Add Chinese wheat noodles and cook according to package instructions until al dente. Drain the Chinese wheat noodles immediately and rinse thoroughly under cold running water to stop the cooking process and remove excess starch. Drain very well and toss with a small amount of sesame oil to prevent sticking.