Rinse the chicken thoroughly inside and out, then bend the legs to tuck the feet (if still attached) inside the cavity. Stuff the cavity with the scallions, ham, and ginger.

Bring 14 cups of water and 1 teaspoon of salt to a boil in a deep 7- to 8-quart stockpot or pasta pot. Add the chicken breast side down (the chicken may not be fully submerged), then reduce the heat to a simmer, cover, and cook for 20 minutes.

Remove the pot from heat and let the chicken stand, covered, for 30 minutes. Turn the chicken over, cover again, and let it stand for an additional 15 minutes to ensure it is fully cooked.

While the chicken is resting, fill a large bowl three-fourths full with ice and cold water. Using a large slotted spoon, carefully remove the chicken from the pot and plunge it into the ice water to stop the cooking process. Let it sit, gently turning once without tearing the skin, until cool, about 10 minutes total. Transfer the chicken carefully to a cutting board, discard the scallions, ham, and ginger from the cavity, and pat the chicken dry. Rub the skin with 1 teaspoon of Asian sesame oil.

In a small heatproof bowl, combine the scallions and 3 tablespoons of light soy sauce.

Heat the wok over high heat until a drop of water vaporizes instantly. Pour 3 tablespoons of peanut or vegetable oil around the side of the wok, then tilt the wok to swirl the oil and coat the sides. When the oil just begins to smoke, carefully add 1 tablespoon of finely grated fresh ginger (the oil will spatter) and stir-fry for 30 seconds. Immediately remove the wok from heat and pour the hot oil and ginger mixture over the scallion and soy sauce mixture, stirring to combine and wilt the scallions.

To prepare the chicken for serving in the traditional Chinese restaurant style, use a heavy cleaver to cut off the head and neck (if attached) and place them at one end of a large platter. Remove the feet and set aside. Cut off the drumsticks and thighs, then slice crosswise through the bone into 1-inch pieces. Arrange the feet and leg meat at the opposite end of the platter. Remove the wings by separating them at the joints and place them on the sides of the platter. Cut through the ribs to separate the breast from the back, then cut the backbone crosswise into three pieces and place them in the center of the platter. (Using a rubber mallet to strike the cleaver will make clean cuts.) Finally, cut the breast crosswise through the bone into 1-inch pieces and arrange them on the back. Alternatively, you may cut the chicken following this procedure and mound the pieces in a bowl.

Drizzle 2 tablespoons of the dipping sauce over the chicken and sprinkle with 1/2 cup of fresh cilantro leaves. Serve the chicken warm or at room temperature, with the remaining dipping sauce served on the side.