Combine Chinese rice wine, green onions, garlic, and ginger in a stockpot with cold water and salt. Bring to a boil, then simmer for 40 minutes to create the stock.

Rinse the chicken, removing excess fat. Gently lower it into the simmering stock, ensuring it's fully submerged. Poach for 30 minutes.

Remove the pot from heat and let the chicken sit in the poaching liquid for 3 hours at room temperature to finish cooking.

Remove the chicken from the stock and let it cool. Strain the poaching liquid, reserving it for the rice.

Rinse jasmine rice until the water runs clear. Heat vegetable oil in a saucepan and cook garlic and ginger for 3 minutes.

Add rice and reserved poaching liquid to the saucepan and bring to a boil. Reduce heat, cover, and cook until the liquid is absorbed (about 10 minutes). Let stand, covered, for another 10 minutes.

Combine sliced onion, ginger, sesame oil, sugar, and reserved poaching liquid in a bowl. Heat peanut oil and pour over the ginger mixture. Reserve for serving.

Mix soy sauce, oyster sauce, sesame oil, and sugar in a bowl for the gai lan dressing. Boil gai lan until tender, then drain. Transfer to a serving bowl, drizzle with dressing, and top with chili pepper.

Chop the chicken and arrange on a platter. Drizzle with the ginger mixture. Serve with ginger rice and gai lan.