3 pounds chicken, skinned
5 scallions, sliced lengthwise, then into halves
1 3-inch piece of fresh ginger root, cut in half and
2 teaspoons freshly squeezed lemon juice (optional)
1. In a large pot, submerge the chicken in approximately 12–16 cups of water. cover the pot and bring to a boil over mediumhigh heat. Add scallions and ginger; reduce heat and simmer, covered, for 1½ hours.
2. Remove the chicken with a slotted spoon and transfer to a plate to cool, then pull the meat from the bones.
3. Return the chicken meat to the pot. Add lemon juice and salt to taste. Ladle into individual bowls and serve warm.