Build a clean poaching stock

Keep the whole chicken refrigerated. Put wings, necks, or carcasses in the stockpot with the fresh water, 30 g sliced ginger, 20 g lightly crushed garlic, four spring onions, 10 g salt, and all the white pepper. Bring slowly to a boil, skim thoroughly, then hold a gentle simmer for 35 minutes. Strain out the solids and return the clear stock to the clean pot. Reserve the remaining ginger, garlic, spring onion, and salt for later steps.