PAK CHAM KAI

This is a recipe for 'white-cooked chicken' or Pak Chan Kai which I got from watching Kylie Kwong's show, I've tried it and it's very good.
First, get a pot of water, boil it and to it put in 2 measuring cups of chinese cooking wine, pinch of salt, 3-4 stalks scallions (spring onions) and about 8 -10 slices of ginger. Clean the chicken and place in the pot of water, weigh it down with a plate or bowl and cover the pot and let it cook for about 14 minutes. Turn off the flame and leave the chicken to cook in the hot water for about 3 hours. Then take out chicken and cut. Meanwhile, to make the dipping sauce, shred some ginger, cut scallions ( about 1 inch long), some salt and sesame oil. Skim some of the hot chicken fat into the mixture. Heat some peanut oil and pour the oil in the dipping mixture. Pour the mixture over the cut chicken. Serve hot. Optional - sprinkle some sesame seeds on the chicken.