Put the chicken into a large pot with cold
water just enough to cover it. Add salt, peppercorns, onion, ginger,
celery and garlic. Bring the pot of water to the boil. Then reduce heat
and cover with a lid. Simmer gently for 35-40 minutes. Cool to likewarm,
strain. Remove the skin and bones of the chicken and cut the flesh into
small pieces. While the chicken is being cooked, soak the glass noodles
in hot water, drain and dip into boiling water for about 8 minutes.
Darin in a colander and cut into short lengths of about 4 inches. Add to
strained broth together with the chicken pieces. Taste and adjust the
seasoning. Put bean sprouts into soup tureen and pour the boiling broth
over to soften it. Garnish top with chopped eggs and scallions. Serve
immediately while still hot.