Broth for Long Life

• 1 teaspoon sesame oil
• 2 teaspoons vegetable oil
• 1 pound medium-size shrimp, shelled and deveined, shells reserved
• 2 bulbs garlic, separated into cloves but not peeled
• 1 onion, chopped
• 1 1-inch piece ginger, unpeeled
• 1 3- to 4-pound chicken, whole
• 18 teaspoon chili-pepper flakes or 1 very small fresh chili pepper
• 10 whole black peppercorns
• 10 shiitake mushrooms
• salt and additional black pepper to taste
• 1 lime, cut into thin slices

1. In the bottom of a large pot over high heat, warm the sesame and vegetable oils.
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.
3. Add the garlic, onion and ginger, stir and cook for an additional minute.
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.
5. Simmer, skimming as necessary, for 3 hours.
6. Strain and reserve chicken.
7. Cool the broth and remove fat from the surface.
8. Meanwhile, separate the mushroom caps from the stems.
9. Slice the caps thinly.
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.
11. Strain and return to the pot.
12. Adjust seasoning.
13. The broth should taste fiery and quite pungent.
14. When the chicken is cool, shred the meat from the bones and set aside.
15. Add the sliced mushrooms to the broth and simmer for 15 minutes.
16. Add the shrimp and simmer for 10 minutes.
17. Add the chicken, simmer for 5 minutes and serve.

sesame oil, vegetable oil, shrimp, garlic, onion, ginger, chilipepper, black peppercorns, shiitake mushrooms, salt, lime

Taken from cooking.nytimes.com/recipes/9694 (may not work)