You can just simmer a liter or quart of low sodium chicken stock with about an ounce of shao hsing wine, a few rounds of sliced ginger for 15-20 minutes. Options to consider adding in for the simmer for how you want the finished product: a crushed garlic clove, a star anise if you want that anise hint. Season with soy and black pepper, vinegar if you want, but that's more condiment for this purpose than primary seasoning. Same for the green onion, it's more of serving it than preparing it.
Just my thoughts.
Just my thoughts.
