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Start by adding a whole chicken to a boiling pot of water seasoned with Momofuku Savory Seasoned Salt and Momofuku Soy Sauce. Cover and cook for 45 minutes.
Remove the chicken from the pot and let it drain and cool in a large bowl.
Cook rice with half white rice and half leftover broth from the boiled chicken in the microwave.
Make a scallion sauce for the chicken rice by cooking garlic in olive oil and pouring over sliced scallions.
Slice off the chicken breasts and pick apart the dark meat. Add vegetables, noodles, and dark meat to the broth and season with more Momofuku Savory Seasoned Salt and Momofuku Soy Sauce.
Serve chicken breasts with cooked rice, scallion sauce, and Momofuku Chili Crunch alongside chicken soup.