Place chicken in stock pot, add water to cover, remove chicken.
Bring water to rolling boil. Plunge chicken into water, return water to boil, skim the surface. Add ginger and green onions. Cover, reduce heat and simmer gently for about 30 minutes. Test by inserting skewer into thigh joint: if juices no longer pink, chicken is done.
Remove chicken from pot and rinse in cold water. When chicken is cool, remove skin and shred meat. Refrigerate shredded chicken.
Note: Save broth for soups and sauces. More broth can be made by reboiling carcass.
Continue to Step 2
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