2inchfresh gingercut into 1/2 inch slices and lightly smashed
1onionlarge, cut in quarters
12white peppercornscrushed with mortar/pestle or side of knife (or 6 black peppercorns)
FOR THE SOUP GARNISHES
1poundfresh rice noodlesabout 1/4 inch (0.6 cm.) (1.3 cm.) wide
1/2poundChinese greens such as choy sum, bok choy, yu choy or gai-lan
FOR THE CHILI-SOY SAUCE
4 to 6Thai bird chiliesor other small hot chilies, sliced thinly, about 1/8inch thick
1/4teaspoonAsian sesame oil
FOR THE SOUP AND CHICKEN
Make Chicken Broth: Place rinsed chicken in 2-gallon pot (8 L.), with just enough water to cover. Bring to a vigorous boil; lower to simmer. Skim off foam and impurities; simmer 15 minutes. Remove pot from heat, cover tightly, and leave undisturbed at room temperature for 45 minutes (an instant-read thermometer should read 165F / 74 C at the thickest part of the chicken).
Carefully lift chicken from poaching liquid and plunge into a large container/pot/bowl of ice water. Leave in water for 15 minutes to stop cooking and firm up meat. Using your hands, pull off skin and discard.
Pull meat off breast and thighs into 1/4to 1/2-inch (.6 to 1.3 cm.) thick strips, transfer to covered container and reserve at room temperature (you will have more than needed for the recipe).
Combine bones, thighs and poaching liquid back in the pot. Add ginger, onion, garlic, peppercorns and salt; simmer one hour to make a broth. Strain through fine wire mesh sieve. Taste and season well with salt.
FOR THE SOUP GARNISHES
Soak noodles in lukewarm water 10 minutes, drain; peel apart into individual strands. Poach shrimp in chicken broth until just cooked; peel, devein and halve lengthwise. Blanch whole bunches of choy sum in boiling water; transfer to a bowl of ice water for 30 seconds, squeeze dry, and cut into 2 to 3-inch pieces (5 to 7 cm.).
FOR THE CHILI SOY SAUCE
Combine soy sauce, sesame oil and chilies, spoon mixture into individual bowls for each person.
ASSEMBLY OF MALAYSIAN CHICKEN NOODLE SOUP BOWLS
Bring seasoned broth up to a near boil. Have all ingredients ready, and have a pot of water boiling to reheat the noodles.
Reheat noodles in boiling water for 15 seconds. Drain, and distribute into 4 to 6 Asian soup bowls. Top noodles with chicken meat, shrimp, and choy sum. Ladle about 1 1/2 to 2 cups of broth into each bowl.
Sprinkle with scallions; serve with small dishes of chili-soy sauce. This sauce is used for dipping the subtly-flavored chicken, but can also be added to the soup.