What winter is all about.
Char, peel, and prep the ginger and onion: Use medium heat on a gas or electric coil burner, medium-hot heat on an outdoor grill or barbecue, or the broil setting in an oven . Regardless, let the skin get a little splotchy with black; use tongs to occasionally rotate the ginger and onion and to grab and discard any flyaway skin. When working indoors, turn on the exhaust fan and open a window.
Use a vegetable peeler or the edge of a teaspoon to remove the ginger skin. Rinse under warm water to remove blackened bits. Halve the ginger lengthwise, cut into chunks, then bruise lightly . Set aside to add to the stockpot. Since wings tend to fall off during cooking, detach each one: bend it back and cut off at the shoulder/armpit joint. Whack each wing a few times and add to the parts bowl. Set the wingless bird aside.
After 25 minutes, the wingless chicken should be cooked; its flesh should feel firm yet still yield a bit to the touch. Use tongs to grab and transfer the chicken to a large bowl. Flush it with cold water, drain well, then set aside for 15 to 20 minutes to cool. Meanwhile, keep the broth simmering. When done, let rest for 20 minutes to settle the impurities and further concentrate the flavor. Skim some fat from the broth, then use a slotted spoon to remove most of the bony parts, dumping them into a bowl for refuse. Strain the broth through a muslin-lined mesh strainer positioned over a large pot. Discard the solids. You should yield about 4 quarts .
Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil for the noodles.
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