Start by cleaning your whole chicken under cold water and removing any innards if present. Place the chicken into a large stock pot.

Next, add garlic, ginger, onion, scallions, and whole black peppercorns into the pot with the chicken. Pour in about 10 cups of water to cover the chicken.

Bring the pot to a boil over high heat, watching for foam, and skim it off. Reduce heat to a gentle simmer, cover, and cook for 40 to 50 minutes.

Remove the chicken from the pot using tongs and allow to cool slightly. Shred the chicken meat off the bones.

For richer flavor, return the bones to the pot. Simmer for an additional 30 to 60 minutes.

Strain the broth through a fine mesh sieve. Ladle the broth over bowls of rice, top with shredded chicken, and garnish with scallions. Serve hot.