Slice the ginger and smash 6 scallions.

Place the whole chicken and 3.3 l water in the large stockpot.

Add the sliced ginger and smashed scallions to the stockpot.

Bring the stockpot to a gentle simmer over medium heat.

Simmer the chicken for 45–60 minutes until fully cooked.

Remove the cooked chicken and set it aside in a bowl.

Pull the meat from the chicken and reserve it for another use or the finished soup.

Return the chicken bones, skin, and carcass to the stockpot.

Simmer the stock for 120 minutes to deepen its flavor.

Strain the stock into a clean bowl and keep it hot.

Slice the remaining 3 scallions.

Heat 15 ml sesame oil in the medium pot over medium heat.

Sauté the sliced scallions for 1–2 minutes until fragrant.

Pour the hot chicken stock into the medium pot and bring it to a gentle simmer.

Add 30 ml soy sauce and 15 ml Shaoxing wine to the broth.

Stir 2.5 ml white pepper and 2.5 ml MSG into the broth.

Taste the broth and adjust the seasoning if needed.

Add 12 frozen wontons directly to the simmering broth.

Cook the wontons for 4–5 minutes until they float and are cooked through.

Bring fresh water to a boil in the large stockpot.

Boil the fresh egg noodles until just tender, then remove them.

Blanch the baby bok choy in the same boiling water until bright green and tender.

Divide the cooked noodles among 4 serving bowls.

Ladle wontons and broth over the noodles, then add bok choy.

Finish each bowl with chili oil, scallions, and a sesame oil drizzle.