- Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
- Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
- Remove chicken to a serving platter.
- Strain the sauce and bring to a boil. Thicken with the cornstarch slurry.
- Glaze over the chicken. Garnish with slices of green onion.
The dish tastes better the second day.