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1
In the bottom of a large pot over high heat, warm the sesame and vegetable oils.
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2
Cover and refrigerate the shrimp and when the oil is nearly sizzling, add the shells and cook, stirring constantly, until the shells are bright pink.
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3
Add the garlic, onion and ginger, stir and cook for an additional minute.
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4
Add the chicken, the chili-pepper flakes and the black peppercorns along with 2 quarts cold water, or enough to barely cover the chicken.
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5
Simmer, skimming as necessary, for 3 hours.
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6
Strain and reserve chicken.
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7
Cool the broth and remove fat from the surface.
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8
Meanwhile, separate the mushroom caps from the stems.
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9
Slice the caps thinly.
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10
Return the cooled and defatted broth to the soup pot, add the stems and simmer for an additional 2 hours or until the broth is reduced by half.
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11
Strain and return to the pot.
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12
Adjust seasoning.
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13
The broth should taste fiery and quite pungent.
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14
When the chicken is cool, shred the meat from the bones and set aside.
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15
Add the sliced mushrooms to the broth and simmer for 15 minutes.
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16
Add the shrimp and simmer for 10 minutes.
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17
Add the chicken, simmer for 5 minutes and serve.
