Method:

1. Prepare the Poaching Liquid
   Add to a pot the chicken, ginger, green onions, peppercorns, sea salt and enough water to cover and bring to boiling point.
2. Poach the Chicken
   Once boiling, reduce the heat, cover and gently simmer for 20 minutes.
3. Rest the Chicken and Prepare the Noodles
   Turn off the heat, cover the pot and leave the chicken to rest in the poaching liquid for a further 10–15 minutes.
   To check that it is cooked, insert a chopstick or skewer into the thickest part of a thigh.
   The chicken is ready when the juices run clear.
   Meanwhile, place the rice vermicelli noodles in a heatproof bowl and cover completely with boiling water.
   Leave for 3–4 minutes, or until tender, then drain well.
4. Shred the Chicken
   Remove the chicken from the poaching liquid and reserve ¾ of a cup of the cooking liquid. Once cool enough to handle, shred or slice the chicken.
5. Cook the Ginger Scallion Sauce
   While the chicken is cooling, add the vegetable oil to a small pot over medium heat.
   Add the green onions, ginger and chilli flakes, then cook for 1 minute until fragrant.
   Stir in Chang’s Tamari Light Soy Sauce, Chang’s Oyster Sauce, Chang’s Sesame Oil and the reserved poaching liquid.
   Simmer for a few minutes.
6. Serve
   Arrange the noodles on a serving platter and place the chicken over the top.
   Spoon the warm ginger scallion sauce generously over the chicken and noodles.
   Alternatively, coat the chicken with the sauce in a separate bowl and allow it to stand for 1–2 minutes to absorb the flavours before arranging it over the noodles.
   Serve immediately.