Boil chicken in water for 1 minute to cleanse. Drain and set aside.
Dry roast the ginger and green onions in a skillet over medium heat until colorful and fragrant. Remove from skillet.
Add coriander, peppercorn and cloves to the skillet. Toast over medium heat until coriander turns golden brown and spices are fragrant.
Remove spices from the skillet and tie into a piece of the cheese cloth.
In a large dutch oven, add chicken, stock, water, ginger, onions, salt and spices.
Simmer, covered for 15 minutes. Remove the chicken and let cool. Continue simmering broth.
Pull chicken off of the bone. Add back into dutch oven along with fish (or soy) sauce and honey. Serve immediately over rice noodles with toppings. Enjoy!!