Preheat oven to 400

Roast the onions and ginger on a foil lined pan for 30 minutes until browned.

Add the onions, ginger, chicken bones, sugar and spices to a stock pot. Add the water and simmer, removing the scum that forms on top.

Simmer the broth for 3 hours.

Strain the broth and immediately return the broth to the pan, increase the heat and reduce it to 12 cups (this will concentrate the flavors).

Reduce the heat to low and Season the broth with salt and pepper. Add the chicken breasts and rice noodles. Poach the breasts until they are slightly firm when pressed (about 8-12 minutes).

Remove the breasts and sliced them on a bias. Divide the breasts between 6 bowls. Pour broth and noodles over the chicken and pass garnishes.

CRISPY SHALLOTS

Place the oil in a large sauté pan over medium heat. Add the shallots and cook, stirring occasionally, until the shallots are completely dark brown, but not black. This will take a long time, so be patient!

Transfer the shallot to a paper towel lined plate and season with kosher or sea salt.

Store the shallots, covered in a container with a tight fitting lid for up to 3 days.