For the Western Version:

Rinse the chicken and set aside. In a stockpot, heat the vegetable oil over medium-high heat. Sauté the onions, carrots, celery, garlic, and mushrooms until the vegetables are lightly browned. Add the chicken, wine, bay leaves, cloves (if using), peppercorns, and enough water to cover the chicken by at least 3 inches. Bring to a boil. Reduce the heat and simmer slowly, partially covered, for 1½ to 2 hours, carefully skimming off any scum or froth that rises to the surface. Remove from the heat, cool slightly, and strain carefully. Refrigerate the stock and remove the fat layer. Store, covered, in the refrigerator for up to 5 days or freeze for up to 3 months.

For the Asian Version:

Rinse the chicken and add to a stockpot along with the green onions and ginger. Add enough water to cover the chicken by at least 3 inches and bring to a boil. Reduce the heat and simmer slowly, partially covered, for 1½ to 2 hours. Carefully skim off any scum or froth that rises to the surface. Remove from the heat, cool slightly, and strain carefully. Refrigerate the stock and remove the fat layer. Store, covered, in the refrigerator for up to 5 days or freeze for up to 3 months.