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1
Remove any fat from the cavity opening and around the neck of the chicken.
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2
Rinse lightly and drain.
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3
Using a heavy knife or a cleaver, cut the chicken, through the bones, into 10 to 12 pieces.
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4
Heat 2 quarts water until boiling and blanch the chicken pieces for 1 minute after the water reaches a boil to clean them.
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5
Drain the chicken, discarding the water, then rinse in cold water and drain again.
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6
Place the chicken pieces and the Soup Broth ingredients, except the salt, in a heatproof pot or 2-quart souffle dish.
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7
Cover tightly with heavy-duty aluminum foil and place on a steamer tray or small rack.
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8
Fill a wok with enough water to just reach the bottom of the steamer tray or rack and heat until boiling.
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9
Place the food on the steamer tray or rack over the boiling water, cover, and steam 2 hours over high heat, replacing the boiling water in the wok as necessary.
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10
Alternatively, you may steam the soup in the oven: Preheat the oven to 425F.
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11
Place the ingredients in a Dutch oven or casserole with a lid and, before putting on the cover, wrap the top tightly with heavy-duty aluminum foil; then cover.
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12
Place the pot in a lasagna pan or a casserole and fill with 1 1/2 inches boiling water.
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13
Bake for 2 hours, replenishing the boiling water as necessary.
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14
Skim the top of the broth to remove any impurities and fat.
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15
Add the salt.
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16
Remove the ginger and scallions, ladle the soup and pieces of the chicken into serving bowls, and serve.
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17
To reheat and retain a clear broth, steam or bake in a closed pot for 10 to 15 minutes, or until piping hot.
