Prepare the whole chicken by removing excess fat and skin from the tail and neck. Rinse thoroughly in cold water and place in a pot.

Add water to cover the chicken completely. Add bay leaves, ginger slices, garlic cloves, green onions, cooking wine, and black peppercorns.

Boil on high heat for 20 minutes, then reduce to medium-low heat and simmer for another 20 minutes.

Remove the chicken from the pot and let it cool. Shred the chicken meat into bite-sized pieces. Strain the broth through a sieve.

Add the shredded chicken back into the strained broth. Stir in chicken stock cubes, salt, and ground pepper. Bring to a boil and skim off excess fat and foam.