Wash the chicken. Poke a few small holes in the thickest parts of the chicken with a metal skewer. Slice the white part of spring onions into the matchsticks.
Place the tahini into a bowl, add chicken stock, stir until smooth and uniform. Add the soy sauce, vinegar, salt, sugar, MSG and mix well. Then add chopped green parts of spring onions, chilli oil, sesame oil and blend well. Set this sauce aside.
In a big stock pot, Add the chicken, ginger and salt. Add water to cover and bring to the boil. Cook over medium heat for about 40 minutes. Remove the chicken from the pot and cool. Save 100ml chicken stock for the sauce.
Pound the chicken lightly with a rolling pin. Debone the chicken and hand-shred the meat into the matchstick-size shreds. 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.
Chinese black vinegar and monosodium glutamate can be purchased in Chinese/Oriental speciality shops or online.