Rub the chicken breast with 1/2 tsp salt and let it sit for 10 minutes.

Boil water in a pot, add chicken, ginger slices, and green scallion parts. Cover and turn off the heat, letting it cook for 50–60 minutes until fully cooked.

Remove the chicken, let it cool, and slice it diagonally.

Finely chop the white part of scallion and chili. Remove chili seeds for less heat.

Heat sake in a microwave-safe container for 30 seconds at 600W to remove alcohol.

Mix scallion, chili, and sauce ingredients in a bowl to create the chili scallion sauce.