1. Bring a large pot of water to the boil. Make sure the pot is deep enough to submerge the entire chicken with the lid on.
2. Place garlic, scallions, peppercorns and goji berries into the cavity of the chicken.
3. When the water has boiled, remove the pot from the heat and place the chicken into the water, neck first. Put the lid on and leave the chicken to stand for 1 hour.
4. Then lift the chicken out of the water and set aside, as we need to boil the water again for its second bath.
5. Bring the pot of water to the boil again. Remove the pot from the heat and put the chicken back in for another 30 minutes bath. The chicken should be cooked by now but sometimes the bone can be still bloody when cut up. If you prefer it to be fully cooked, add an extra 30 minutes for the second bath but the texture of the chicken might be slightly different.
6. Act quickly, transfer the chicken to a large bowl of ice water to stop the cooking process. Important! Do not discard the pot of water bath! It is now a perfect pot of chicken stock ready to be used for the noodle soup later.
7. Once the chicken has cool down, discard all the mixture in the cavity. Rub sesame oil and soy sauce all over the chicken and it is ready to be cut up. Garnish with chopped red chillies and scallions, and a good sprinkle of white pepper powder.
Blanched bean sprouts (This should always be the last process as we need to keep the bean sprouts nice and crunchy.)
1. Place the bean sprouts in a wire skimming ladle and dip it inside the hot broth (NOT the boiling water for rice noodle) no more than 15 seconds.
2. Drain and serve on a plate.
3. Drizzle a good dash sesame oil and soy sauce all over.
4. Garnish with chopped red chillies and scallions, and a good sprinkle of white pepper powder.
For condiments, chopped hot green chilli padis and soy sauce on a saucer as a dip for the chicken.