Place the chicken in a large mixing bowl, add the chopped ginger and scallions and salt.

Rub the salt, ginger and scallions thoroughly on the chicken to scrape off impurities and remove any strong odor.

Rinse the chicken under the tap and rest on a rack to allow excess water to drip off.

In a deep pan, pour in the chicken bone broth and Shao xing rice wine.

Add the ginger, garlic and scallions.

Bring to the boil and leave to boil, uncovered, for five minutes.

Taste and add salt if the liquid tastes bland.

Slide in the chicken thighs, make sure they're all submerged, and leave until the poaching liquid comes to a boil.

Lower the heat immediately until there's very little agitation on the surface of the liquid.

Cover the pan and poach the chicken for ten minutes.

Turn off the heat and let the chicken cook in the residual heat for another ten minutes.

Scoop out the chicken and lay on a cold plate or bowl.

Brush the skins with sesame seed oil and leave to rest for ten minutes.

Reheat the poaching liquid, drop in the broccoli florets and leave to cook for five minutes before scooping out.

Chop the chicken through the bone into slices.

Place rice on plates, drizzle some of the poaching liquid over it (and sprinkle in a bit of herb salt, optionally), arrange the chicken slices on one side, and add cucumber slices and broccoli.

Serve the poached chicken immediately.