Prepare the chicken: Rinse the chicken thoroughly and pat dry. Rub the chicken inside and out with salt and white pepper.
Marinate the chicken: Drizzle Shaoxing wine and sesame oil over the chicken, ensuring it's evenly coated. Place sliced ginger and scallion segments inside the chicken cavity and on top. Let it marinate for at least 30 minutes.
Steam the chicken: Place the marinated chicken on a heatproof plate. Bring water to a boil in a large steamer. Once boiling, place the plate with the chicken into the steamer, cover, and steam for 20-25 minutes, or until cooked through.
Prepare the ginger-scallion oil: While the chicken is steaming, finely julienne the remaining ginger and scallions. Place them in a heatproof bowl.
Heat the oil: Heat peanut oil in a small saucepan until it just begins to smoke.
Pour the hot oil: Carefully pour the hot peanut oil over the julienned ginger and scallions in the bowl. It should sizzle vigorously.
Make the sauce: In a separate small bowl, combine light soy sauce, sugar, and water. Stir until the sugar dissolves.
Serve: Once the chicken is cooked, remove it from the steamer. Discard the ginger slices and scallion segments from the cavity. Let it rest for a few minutes before chopping it into serving pieces. Drizzle the ginger-scallion oil over the chopped chicken. Serve immediately with the prepared dipping sauce on the side.
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