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Peel the ginger and slice it into 1/4 inch coins. Using the flat side of a knife smash the coins. Smash the garlic and remove the skins.
In a medium saucepan combine ginger, garlic, chicken, broth, soy sauce, lemon juice, chile paste, and 1 cup water. Bring to boil over medium-high heat. Reduce heat to low and gently simmer until the chicken is cooked through, about 10 minutes. Using a pair of tongs, transfer the chicken to a plate. Using a slotted spoon remove ginger and garlic and discard. Keep broth warm.
Finely chop cilantro and scallions and put them in a morter, add a pinch of salt and 2 tsp of the oil and pound and mash with the pestle. Once the mixture begins to blend add the remaining 1 tsp oil. Continue to grind the pestle into the cilantro mixture until it is aromatic and has the consistency of paste.
When the chicken is cool, slice it thinly and portion it into 4 bowls.
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