Begin by cleaning the whole chicken under cold running water and removing any excess fat. In a large stock pot, place the chicken along with 10 cups of water, 10-12 garlic cloves, sliced ginger, half an onion, and the white parts of 2-3 scallions. If you enjoy additional depth, toss in ½ teaspoon of whole black peppercorns.

Set the stock pot over high heat and bring the mixture to a vigorous boil. Skim off any impurities to create a clearer broth.

Once boiling, reduce the heat to medium, cover, and let simmer gently for 40-50 minutes or until the chicken is tender.

Carefully remove the chicken and shred the meat into bite-sized pieces, discarding the skin and bones.

Return the bones to the pot and let the broth simmer for an additional 30-60 minutes, then strain the broth through a fine mesh sieve.

Serve by placing a scoop of rice in each bowl, topping with shredded chicken, and ladling hot broth over. Garnish with finely chopped scallions.