Wash chicken, rub with 1 tsp. of salt, let sit about 1 hour.

Place water in a deep soup pot, bring to a boil on high heat. Add the whole chicken, sliced ginger, plums, and corned turnips. Add more water if needed to cover chicken. Once it starts to boil, reduce to medium-high and cover.

While soup is cooking, you may cook your rice and set aside.

Continue to cook about 30 minutes or chicken is fully cooked. (When juices run clear when poked). Remove chicken to a large dish and cool about 20 minutes.

Chop up chicken when cooled. (actually you can do this before finishing off the last part of your soup. so turn off soup in the mean time.

Continue simmering soup on medium heat. Add Impyeow or noodles, shrimp, snow peas and carrots. Cook about 5 minutes. Cut up Pak Choy and add right when finished, turn off heat.

To make sauce for chicken:Cut up scallions & ginger( if using) and place in a small glass bowl, heat oil in a small pot. When hot, pour oil over scallion & ginger, then add soy sauce and set aside. ** optional : for a spicy option, chop up a half or desired amount of scotch bonnet pepper to add to the sauce.

To serve, you may serve soup alone or add a little chicken, rice and just va little sauce. Then on another plate will be your rice & chicken. You may use the sauce to dip the chicken sparingly. And put a little sauce on your rice.