Wash the chicken with cold water and pat dry. Season the chicken with lots of salt inside and outside.
Place the Chicken in a large pot and cover with water. Bring the water to a boil on high heat, that should take about 10 minutes.
Reduce the heat and remove all the scum coming to the surface. Once the water is clear, add the carrot, onion, leek, soy sauce, ginger and sesame oil.
Turn on high heat and bring back to a boil. Once the broth has boiled, reduce the heat to a simmer and let it further simmer for another 30 minutes more (less if you are using a smaller chicken). Check for doneness by sticking a skewer into the flesh under the leg, the juices should run clear. Once the chicken has cooked, remove the pot from the heat and let sit for another 10 minutes before taking the chicken out.
Remove the chicken from the pot and strain the chicken broth. The broth can be served with the final dish or used for other preparations.
To plate up the chicken remove the legs and breast from the chicken and cut into large pieces. I prefer to remove all the bones before serving the chicken but you could cut through with a sharp clever if you prefer to leave them on.