This is an Asian inspired recipe but try not to compare it to any Chinese or Vietnamese versions because there are many variations and every cook makes it differently. The broth is very tasty after you leave the whole chicken boiling in it for a few hours. The dipping sauce made of green onion, ginger, and garlic and sealed with hot oil is a very traditional sauce in Chinese cooking.
1 whole chicken
a few handfuls of kosher salt
2 bunches green onion
6 inches worth of fresh ginger
20 garlic cloves
1 scum skimmer (can be bought at Ranch 99 or any Asian grocery store)
1 cup olive oil, canola oil, or vegetable oil
Cavender’s Greek seasoning
1. Take a few hands of kosher salt and rub it all over the chicken. You’re basically exfoliating your chicken to get any residue off.
2. Take one bunch of the green onion and chop off the green stalks, 2 inches from the bottom. Save the bottom 2 inches for later. Do not touch the other bunch of green onion yet. For the top half of the green stalks you just cut, cut them into 1 centimeter pieces and throw them in the pot. Slice up 3 inches of ginger and throw the slices into the pot. You can cut off the outside of the ginger. Keep remaining 3 inches of ginger with the 2 inches of leftover green onion and the other bunch of green onion for later.