• Mix the salt with the two types of pepper. Rub the mixture all over the chicken and let it sit for an hour.

Poaching Method:

• Bring 6 cups of water to a boil in a Dutch oven or large pot. Add the green onion bottoms and ginger. Add the chicken, ensuring it is fully submerged in the water, and return to a boil. Lower the heat to a gentle simmer and cook for 10 minutes. If using a whole chicken, after 10 minutes of simmering, lift the chicken out of the water and allow any stock in the cavity to drain back into the pot.
• For a whole chicken, repeat this process three times. For chicken pieces or leg quarters, gently stir the pot or redistribute the leg quarters to ensure even cooking. After 10 minutes, cover the pot, turn off the heat, and allow the chicken to poach undisturbed until the water cools to nearly room temperature.

Steaming Method:

• Bring water to a boil in the steamer. Place the chicken in an even layer and scatter the green onion and ginger on top. Steam over medium heat for 30–40 minutes, or until the internal temperature near the bone reaches 165°F–170°F (73°C–76°C). If the chicken pieces are larger, they may take longer to steam. If any pieces are touching, be sure to redistribute them midway through cooking to ensure even cooking.
• Mix the ice cubes and water to create an ice bath, then shock the chicken in the cold water for 2 minutes. If you poached the chicken, shock it after it has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.
• After cooking, cut the chicken into bite-sized pieces or score the meat with a knife. Place the chicken pieces in a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid from poaching or the liquid released from steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let it marinate in the fridge for at least overnight before serving. Serve cold.