24small dried black mushroomswood ear, shiitake, or other
3carrotscut in half and thirds
1pod of garlic whole
Shells from the shrimpwonton filling
Clean the chicken inside and out. Pour water into a large pot. Add the salt and stir. Add the ginger, peppercorns, onions, celery, mushrooms, shrimp shells, and carrots. Place the chicken, breast side up, on top of the vegetables, add the giblets, cover and bring to a boil over medium heat. Lower the heat and place the lid ajar on top of the pot. Allow it to come to a gentle boil for 30 minutes. Then turn the chicken over and cook for an additional 45 minutes longer. Turn the heat off and allow it to cool for 20 minutes.
Once the liquid has cooled slightly remove the chicken from the broth and reserve. Drain the remaining broth with a fine mesh strainer and discard the solids. Place the liquid back into the cooking pot and keep hot until ready to use.