Ji Tang Mian (Fujian Chicken Noodle Soup)

Clean the Whole chicken thoroughly. Blanch the Whole chicken in boiling water for 5 minutes to remove impurities, then rinse under cold water.

Place the blanched Whole chicken in a large pot. Add sliced Ginger and the white parts of Scallion. Pour in Shaoxing wine and approximately 2500g of water, ensuring the Whole chicken is fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours until the Whole chicken is very tender and the broth is rich.

Carefully remove the Whole chicken, sliced Ginger, and white parts of Scallion from the pot. Strain the chicken broth through a fine-mesh sieve into a clean pot to ensure a clear broth.