Rinse the chicken with cold water, cleaning the cavity thoroughly.

Pat the chicken dry with paper towels, ensuring the cavity is dry as well.

Stuff the chicken with scallions, sliced ginger, salt, and white pepper.

Wash the Chinese greens and cut off the tough ends.

Heat water in a wok to boiling.

Place the chicken on a heatproof platter and steam on a rack for 40 minutes on high heat.

While the chicken is steaming, place 1 quart of water in a large saucepan.

Bring the water to a boil, add the Chinese greens, and cook for 1 minute on high heat.

Remove the greens and drain them in a colander.

Set the greens aside.

Remove the chicken from the steamer and drain the juice into a small saucepan.

Discard the scallions and ginger slices from the chicken.

Let the chicken cool for 10 minutes and then cut it into bite-size pieces.

Arrange the chicken pieces in the center of a platter.

Add the chicken broth to the chicken juice and bring to a boil.

Mix the cornstarch and water together in a small bowl, and stir the mixture into the boiling chicken broth.

Stir and cook until the sauce is thickened.

Pour the sauce over the chicken.

Place the Chinese greens around the chicken pieces.

Serve immediately.