Prep aromatics: Mince scallions and ginger as fine as you can. Fine cuts release flavor and create a smooth texture.
Salt and mix: Combine scallions, ginger, and salt in a heatproof bowl. Stir well.
Heat the oil: Warm the neutral oil in a small pot until it shimmers. You should see a wisp of heat but no smoke.
Pour to bloom: Carefully pour the hot oil over the aromatics. It should sizzle. Stir to coat everything.
Taste and adjust: Add a splash of rice vinegar if you want a touch of brightness. Rest 10 minutes.
Blend the base: Add chilies, garlic, and ginger to a blender or small food processor.
Loosen with liquid: Add warm broth or water and blend until saucy but not watery.
Season: Add lime juice, sugar, and salt. Pulse again. You want a balanced heat-tang-sweet profile.
Fine-tune: Taste. Add more lime for brightness, sugar for balance, or salt for clarity.
Stir together: In a small bowl, mix soy sauce, hot broth, and sugar until dissolved.
Finish: Stir in sesame oil. Add oyster sauce if you want extra depth.
Warm gently: If serving on the chicken, warm the dressing slightly to keep it silky.
Plate the chicken: Slice poached chicken and arrange on a platter. Spoon a little soy dressing over the top.
Set out sauces: Serve ginger-scallion oil and chili-garlic sauce on the side for dipping and mixing.
Balance each bite: Start with a dab of ginger-scallion, add a touch of chili, then rice. Adjust to your taste.
