Wash the chicken. Poke a few small holes in the thickest parts of the chicken with a metal skewer. Slice the white part of the spring onions into matchsticks.
Place the chicken, ginger and salt in a large stock pot. Add water to cover and bring to the boil. Simmer over medium heat for about 40 minutes. Remove the chicken from the pot and cool. Save 100ml chicken stock for the sauce.
Place the tahini into a bowl, add chicken stock and stir until smooth. Add the soy sauce, vinegar, salt, sugar, MSG and mix well. Then add chopped green parts of spring onions, chilli oil and sesame oil and blend well. Set this sauce aside.
Pound the chicken lightly with a rolling pin. Debone the chicken and hand-shred the meat. Place the chicken shreds in the centre of a serving dish and arrange the white sections of the spring onion around the plate. Pour the dressing over the chicken and serve.