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In a dry pan, toast the fennel seeds, star anise, cardamom pods and peppercorns until fragrant.
In a large pot, add the chicken quarters, salt, soy sauce, fish sauce, ginger, garlic, sesame oil, toasted spices, bay leaves green onion whites, and cilantro stems. Fill with enough water to fully cover the chicken.
Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is tender and falling off the bone.
Remove the chicken from the pot and strain the broth, reserving the liquid. Shred the chicken from the bone
In the same pot, sauté the bok choy for a couple minutes. Pour the strained stock back into the pot and add the shredded chicken. Simmer briefly until the bok choy is completely tender. 10-15 minutes or so.
Serve hot over white rice and top with chopped cilantro, green onion, and sliced chilies or jalapeños.