Brake down the chicken to parts. Separate the breasts, thighs, wings, and the back. Leave the bones inside of the meat.
In a large pot, bring about three gallons of water to boil.
When the water reaches the boiling temperature, put the chicken parts into the pot. While the chicken is boiling, foam starts to form on the top of the boiling broth. Skimming the foam is essential the clarify the broth
After the meat stops foaming, it's time for spices. Peel the skin off the ginger. Lay the ginger on a cutting board, cover with cling wrap, and slightly break down the ginger with a meat tenderizer to release the flavors. Keep the juices released from the root, and add them to the broth.
On a medium-size pan, saute the smashed ginger, onion halves, cinnamon stick, anise, cloves, cardamom seeds, and coriander seeds until the onion turns brown. Add to broth.
Pour two tablespoons of fish sauce into the broth, add salt to taste. Cook the broth about four hours total.
Take out the chicken bones with meat from the pot, get rid of the bones, and grill the chicken meat in the same pan you sauteed the spices.