準備所有材料，取一個鍋放入3支蔥4片薑，並注入冷水煮滾。Prepare all ingredients. In a pot, add 3 scallions and 4 slices of ginger, fill with cold water, and bring to a boil.

放入雞腿排和米酒，大火煮滾後，將上方浮沫撈掉，加蓋轉小火煮5分鐘，再熄火悶15分鐘。Add chicken thighs and rice wine. Bring to a boil, skim off the foam, then cover and simmer over low heat for 5 minutes. Turn off the heat and let it sit, covered, for 15 minutes.

切萊姆片、蔥花、蒜末備用，並準備一盆冰水。Slice the lime, chop scallions, mince garlic, and prepare a bowl of ice water.

將煮好的雞腿排取出，浸入冰水降溫，用手將雞腿排撕成合適入口的大小，放一旁備用。Remove the cooked chicken and place it in the ice water to cool. Shred the chicken into bite-sized pieces by hand and set aside.

製作醬汁：在碗中將所有醬汁調料加入，並攪拌均勻，醬汁就完成了。Make the sauce: mix all sauce ingredients in a bowl until well combined.

將醬汁加入剛剛備用的雞肉裡，並加入切段的香菜，和萊姆片。Add the sauce to the shredded chicken, along with chopped cilantro and lime slices.

抓拌均勻後，放冷藏醃製至少1小時就完成了！Mix thoroughly. Chill in the refrigerator for at least 1 hour before serving.