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For masterstock, dry-roast spices in a frying pan over low-medium heat until fragrant (5-6 minutes). Heat 3cm oil to 160°C in a saucepan and fry garlic until crisp (2-3 minutes), then drain on paper towels. Add garlic and spices to a large saucepan with remaining ingredients, 3 litres water and 1 tbsp salt. Bring to the boil then reduce heat to medium and simmer until stock is fragrant (30 minutes).
Add chicken to masterstock and bring back to the boil. Boil for 1 minute, then remove from heat, weigh down chicken, cover saucepan, then steep until chicken is cooked through (1 hour). Remove chicken from stock and cool.
For relish, blend ginger and 1 tbsp water in a small food processor to a smooth paste, then strain. Add ginger and spring onion to a heatproof bowl. Heat oil in a small saucepan over high heat until shimmering, then pour over ginger mix and refrigerate to cool. Season with sugar, vinegar and salt to taste.
Carve chicken and transfer to a serving plate, spoon over masterstock (remaining stock will keep frozen for 3 months, and can be used again). Top with spring onion, and serve with greens, noodles and relish.