Poached Chicken with Spring Onion Ginger Sauce

CHICKEN:--
5 chicken drumsticks
½ tsp SIDS CRAZY SALT
3 slices ginger
1 spring onion
SAUCE:--
3 tbsp rice bran oil
3 spring onions
2 tbsp light soy sauce
½ tsp sugar
½ cup water (the water you cooked chicken in)
15 grams ginger (about 1½ tbsp, minced)
SIDS SALT & PEPPER to taste

CHICKEN: In a medium pot, bring about 4 cups water to a boil along with 3 slices ginger, SIDS CRAZY SALT and 1 spring onion. Lower the chicken pieces into the pot and bring to a boil again. Reduce the heat to low, cover, and simmer for 10 minutes. The heat level should be just high enough so the water is moving, without any big bubbles or rolling water.
After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 15 minutes.
If you use boneless, skinless chicken breast, you can reduce the cooking time to 5 minutes, but still keep the chicken in the pot for 15 minutes after turning off the heat. To test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear.
Remove the chicken from the pot (retain liquid) and place in ice water for 5 minutes to stop the cooking process and firm up the meat. Shred the meat onto a serving plate.
SAUCE: Heat 3 tablespoons oil in a saucepan over medium/low heat and cook the spring onion whites until crisp and lightly brown. Remove and place on top of the shredded chicken. Add 2 tablespoons light soy sauce, ½ teaspoon sugar and ½ cup of the water you used to cook the chicken to the remaining oil in the pan. Stir and bring it to boil. Add in the ginger and chopped spring onion greens. Taste for seasoning and add more soy sauce or SIDS SALT & PEPPER to taste. Bring to a boil again and pour it over the chicken.