1 whole chicken
Roasted peanut oil
Shoyu
Green onions (one bunch)
Cilantro leaves (one bunch)
Lots of fresh ginger

Boil a pot of water that the chicken will be submerged in. Once water boils put chicken in breast side down. Turn fire down to low and cook until you can almost push the back with a spoon and it breaks (about 35 to 45 minutes depending on size of chicken).

Once chicken cooked through, remove skin and cut into pieces and place in an oven proof dish (pieces should not be stacked but close together). Grate ginger directly on cooked chicken (be generous). Put the chopped green onion and cilantro over chicken. Heat peanut oil till it’s very hot. Pour oil over all pieces of chicken and fixins then heat shoyu and pour that over all. 

Serve with steamed rice.

Hint: Keep the boiled water and make soup with it or freeze for future use