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1
Rinse pound of ginger and, without peeling, cut it into 1/4-inch dice.
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2
Place in large stockpot.
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3
Cut scallions, white and green parts, into 1-inch pieces.
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4
Place in stockpot.
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5
Add sherry and 8 cups water.
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6
Bring to a boil and boil 10 minutes.
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7
Rinse chicken inside and out under cold running water.
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8
Pull off excess fat.
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9
Carefully place chicken in stockpot.
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10
When liquid returns to boil, reduce heat to very low, cover the pot and cook until chicken juice run clear, 45 minutes to one hour.
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11
While chicken is cooking, combine minced cilantro, grated ginger, jalapeno, sesame oil and salt in small bowl.
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12
Warm canola or olive oil, if using, until hot.
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13
Pour over cilantro mixture, stir, check salt and set aside to cool to room temperature to use as dipping sauce.
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14
If not using oil, cilantro mixture can be folded into plain yogurt or mayonnaise for dipping.
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15
A few minutes before chicken is done, place a large bowl in kitchen sink and fill with cold water and 2 to 3 pounds ice.
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16
Remove cooked chicken from stockpot, draining well as you lift it out, and transfer chicken to ice bath.
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17
Chicken should be submerged.
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18
Allow to chill about 20 minutes, until cool to the touch inside and out.
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19
Skin chicken, cut up at the joints, then cut breast and thighs in half or in thirds.
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20
Arrange on platter garnished with cilantro sprigs and serve with dipping sauce.
