Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water. Add the garlic, ginger, onion, scallions, optional peppers, and 10 cups of water (or enough to cover the chicken).

Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium and boil, covered, for about 40 - 50 minutes, depending on the size of the chicken.

Turn the heat off and carefully remove the chicken when it?s cooked and tender. Shred the meat into small bite-sized pieces.

(Optional Step) Put the bones back in the broth and simmer over medium low heat for an additional 30 minutes to an hour.

Strain the broth and remove the excess fat.

To serve, place some rice in a serving bowl, add chicken pieces, and ladle the hot broth on top. Serve with chopped scallions, salt and pepper, and optional spicy sauce.