Dip Dip Chicken    Ingredients A     1   Whole Chicken 1 Tbs. Salt       Ingredients B       Water (enough to cover over the chicken) 5-6  Slices Ginger 4-5 Clovers Garlic ½ Tbs.   Salt 2 Tbs. Wine       Ingredients C   1 Tbs. Cooking Oil ½ Cups Green Onion, finely chopped 2 Tbs. Ginger, finely chopped 2  tsp.  Salt   Marinate the chicken over night in salt (Ingredients A) over night. On the next day, rinse chicken. In a large pot (fits a chicken with water covering the chicken), Boil Ingredients B. When water is boiling, put in chicken breast down. Total cooking time is about 18-20 minutes, but turn chicken about 10-12 minutes into the cooking process. Turn off heat when time is up and turn the chicken again to have the breast face down. This allows the chicken to continue to cook with the remaining heat. When the pot is lukewarm by the touch, 2-3 hours later, remove chicken. The chicken can be served cold or room temperature. If desire cold, refrigerated before serving. In a small sauce pan, cook Ingredients C. Add in ½ - 1 Cup of the chicken broth. Cut chicken in desirable sizes before serving. The sauce can be used for dipping or drenched over the cut-up chicken.