Add chicken breast into a medium-sized pot and add water to cover the chicken by 1”. Add the Shaoxing wine, ginger, scallion and salt. Cook over medium-high heat until just starting to simmer. Turn to medium-low or low heat so the broth barely bubbles. Cook until just cooked through, for 15 minutes or so. The inside of the chicken should read 165°F (74°C), or insert a sharp knife into the thickest part, and the juice should come out clear.