Thoroughly clean the whole yellow skin chicken, removing any internal organs or excess fat. Pat it dry with paper towels.
2
Prepare the poaching aromatics: Slice 50g of ginger and cut 50g of scallions into large segments.
3
In a large pot, combine 2000g of water, the sliced ginger, segmented scallions, 100g of Shaoxing wine, and 15g of salt. Bring the mixture to a rolling boil.
