Boil water in a pot.
Dry the chicken with paper towels, place in a bowl and add about three heaping tablespoons of salt.
Rub the salt on the chicken, including the cavity, to remove impurities.
Rinse the chicken to remove excess salt.
Plunge the chicken, breast side up, into the boiling water.
When the water comes to a rolling boil once more, pour off the water leaving the chicken in the pot.
Refill the pot with enough water so that about half an inch of the breast is above the surface of the water (it really helps prevent overcooking the breast meat).
Add the scallions and ginger, and a tablespoon of rock salt.
Bring to a simmer and skim off any scum that rises (if you salted the chicken well, there will be very little scum).
Cover the pot and let the chicken continue simmering for 20 minutes (note that it's a 1.4 kilogram chicken so the cooking time will be longer or shorter depending on the weight of your bird).
Turn off the heat and leave the chicken to cook in the residual heat for 15 minutes.
Fill a large bowl with ice and cold water.
Scoop out the chicken and plunge into the iced water.
Leave to cool while you prepare the rice and dipping sauces.