Clean the chicken thoroughly, removing any internal organs and rinsing under cold water.

Blanch the chicken in boiling water until the surface is slightly cooked, then rinse under cold water to remove impurities.

Place the cleaned chicken, green onions, onion, and black peppercorns into a pot. Add 1 liter of water initially.

Bring the pot to a boil, skim off any impurities, cover with a lid, and simmer on high heat for 20 minutes.

Remove the chicken from the pot, separate the meat from the bones, and set the meat aside. Return the bones to the pot.

Add the remaining water to the pot with the bones and simmer on high heat for 10 minutes.

Remove the green onions and onion from the pot, add 0.5 tbsp of coarse salt, and simmer for another 10 minutes.

Strain the broth to remove the bones and peppercorns, leaving a clear chicken soup base.

Slice green onions thinly for garnish and prepare salt and pepper for seasoning.