Boil chicken: Rinse chicken legs. Add water to pot with ginger, scallions, and cooking wine. Bring to boil, then simmer on medium heat for 15-20 minutes.
Rest: Turn off heat, cover and let rest for 10 minutes until chicken is cooked through but tender.
Ice bath: Remove chicken, soak in ice water for 10 minutes to firm up the meat.
Slice: Debone chicken, cut into even pieces. Arrange on plate.
Make sauce: In bowl, add chili powder, minced garlic, sesame seeds. Pour hot chili oil over to release aroma.
