2 cups chicken broth
1 pound, boneless, shredded chicken breast meat
1 (10 ounce) canor of chicken broth
3 tablespoons olive oil
1 tablespoon cornstarch
4 cloves garlic, minced
1 onion, chopped
2 cups soaked whole fresh mushrooms, sliced
3 tablespoons olive oil
1 teaspoon minced fresh ginger root (optional)
1/2 teaspoon salt
3 black peppercorns
1 teaspoon white sugar
Place chicken in a large saucepan with enough water to cover. Bring to a boil. Reduce heat to simmer, cover and simmer 5 minutes.
Remove chicken from broth and allow it to cool completely. Remove skin from chicken and cut into 2 inch strips from their inside. Drain and discard chicken. Cook chicken and skin pieces in chicken broth for 5 minutes. Drain, peel and cut skin from the bones and reserve chicken broth in large glass jars or large plastic jars.
Add olive oil, cornstarch, garlic, onion, mushrooms, mushrooms, oil, ginger and salt to broth mixture and simmer for 5 minutes. Stirring well, bring to a slow boil.
Add chicken broth and stir together. Simmer for 3 hours and add peppercorns, sugar and salt to heat through. Serve hot or cold.