Drunken Chicken Soup

Ingredients

• 8 cups water
• 1 (750-ml) bottle Shaoxing wine or dry sherry (not cooking wine)
• 4 ounces fresh ginger, peeled and sliced (about 3/4 cup) (from 1 [7 1/2-inch] piece)
• 3 tablespoons granulated sugar
• 6 whole scallions
• 2 tablespoons plus 1/2 teaspoon kosher salt, divided
• 1 (3 1/2-pound) whole chicken
• 1 pound kohlrabi, peeled and cut into 1-inch pieces
• 4 ounces shiitake mushrooms, stemmed and cut into 1-inch pieces (about 2 cups)
• 3 baby bok choy, trimmed and sliced (about 4 cups)
• 2 tablespoons toasted sesame oil
• 1 cup thinly sliced scallions
• Ground Szechuan peppercorns, for serving (optional)

Steps

1. Stir together 8 cups water, wine, ginger, sugar, whole scallions, and 1/2 teaspoon salt in a large Dutch oven. Remove giblets from chicken; reserve for another use, if desired. Add chicken to Dutch oven, and bring mixture to a boil over medium-high. Reduce heat to low, cover, and simmer until a meat thermometer inserted in thickest portion of thigh registers 165°F, about 1 hour and 30 minutes, skimming foam from surface of soup occasionally.
2. Transfer chicken to a work surface; let cool slightly. Remove and discard ginger and whole scallions from broth, and add kohlrabi and mushrooms. Cover and cook over medium-low until kohlrabi is tender, about 30 minutes.
3. Meanwhile, remove and discard skin from chicken; pull meat off bones. Discard bones. Shred meat into bite-size pieces.
4. Stir shredded chicken, bok choy, and sesame oil into soup. Cover and cook until chicken is heated through and bok choy is crisp-tender, about 10 minutes. Stir in sliced scallions and remaining 2 tablespoons salt. Ladle soup into bowls, and serve with ground Szechuan peppercorns, if using.