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1
Put the whole chicken, breast and legs down, in a stock pot or Dutch oven with a tight-fitting lid and add in the chunks of ginger, garlic, black peppercorns, and 1 teaspoon of salt. Cover the chicken completely with cold water (about 3 to 5 quarts, depending on the size of your chicken and pot). Full immersion of the chicken is key.
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2
Bring the pot to a boil, and let it go at full boil for 10 minutes. Skim off the scum if you like. Cut the heat and cover the pot with a tight-fitting lid. Let the chicken sit for one hour.
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3
While the chicken cooks, make the condiment. Mix the minced ginger, green onions, oil, 1 teaspoon of salt, and chiles (if using) together in a small bowl; the result is supposed to be salty and strong-tasting. Set aside until ready to use.
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4
Carefully lift the chicken out of the pot and onto a platter or cutting board. Do not lift the chicken by any of its limbs or they will come off. Check to make sure the internal temperature is at least 170u00b0 F. Unless you have a freakishly large chicken, this should not be a problem. Let the chicken cool until it is no longer too hot to handle.
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5
Bring the broth back to a boil, then simmer it while the chicken cools down. Taste it and add a teaspoon or so more salt if you like (I like mine on the salty side).
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6
To serve, cut the chicken in pieces (I avoid chopping the legs in pieces because they tend to splinter and would rather just serve them whole) and place them alongside or on top of hot rice that has been doused with a tablespoon or so of chicken broth. Feel free to remove the skin. On the side, serve a small bowl of strained broth garnished with cilantro and green onions. Use the ginger-green onion condiment sparingly, and serve with a soy sauce creation and any of the garnishes mentioned, as desired.
