Wash the chicken bones and skin thoroughly and add them into a pot of boiling water. Boil for 2 or 3 minutes and then turn off the heat. Drain and rinse the bones thoroughly under the tape water.
Fill a pot with water with ginger, spring onions, rice wine, vinegar, chicken bones and skin. Bring to a boil. Simmer over low heat until liquid has reduced by half, about 2 hours. Strain stock into a bowl. Discard solids. Season the stock with salt and pepper. Allow the liquid to cool down and set to a jelly. It’s ready for use. The broth can be kept in a fridge for up to 3 days or frozen for at least 6 months.