In Chinatown restaurants with whole chickens hanging in the window, you know those scallion ginger chickens, wrapped in parchment? Does anyone know what those are called in Chinese and, better yet, know the technique for making them? They make the absolute best soup EVER. We eat off the easy to get pieces of chicken and then toss the rest in a stock pot with the ginger scallion oil they provide, and in 30 minutes you seriously have the best ever chicken soup broth. But I want to try to make it at home and I can't figure out whether the chicken is poached or steamed, and if steamed, is it steamed IN that parchment with the scallion oil? Or just steamed or poached and then slathered in the oil and wrapped in parchment to hold it in?? And best yet, anyone have favorite places to get it? Thanks!