潑辣魚 (1,000 chili fish soup)

This is the dish at China Village with some modifications to make it tastier according to me.  I'm including instructions on how I get my white, opaque chicken broth which is the key ingredient to this dish.

Stuff
+1.5-2 lbs swai fillet (or rex sole)
+1 TB cornstarch
+1 x 7 oz package of shirataki, drained and rinsed (the real stuff, not the tofu noodles at Safeway)
+1 cup of dried Sichuan red chilis
+2 green onions cut into 4" strips
+.5 inch ginger cut into discs
+2 cloves garlic, smashed
+4 cups of opaque white chicken broth, recipe follows
+.25 cups white rice wine

Process
In a large claypot, heat one tablespoon of canola oil with the green onions, ginger, and garlic until all are browned and the vegetables are very fragrant, about 1-2 minutes.  Add the broth and rice wine and boil for 15 minutes.

While the broth is boiling, cut the fish into thin slices (about 3mm)following the angle of the segments and cutting with the grain.  Salt the fish.  Once the salt is absorbed, coat in 1 TB of cornstarch

Strain out the aromatics from the broth.  Season with salt (probably need about 1 TB of DCK).  Add the shirataki and boil for another 5 minutes.  Add the fish and turn the heat to low, stirring until the fish has just turned color.  Be mindful of the mass of your cooking vessel and estimate how much carry over cooking is going to occur.

Meanwhile, dry toast the dried chilis until all are blistered, darkened, and extremely aromatic (this may hurt).  Add the chilis on top of the soup and close the lid of the claypot.  Wait for about 5 minutes.*

To serve, bring to the table, remove the lid, and using chopsticks and a ladle, remove the chilis to the lid.

Soup should have the fragrance of chilis and a slight, back of the throat spice.

*I'm still figuring this part out.  I know if you boil them with the soup, it gets nuclear hot.  I also know that if you steep them in the finished soup for less than 2 minutes, none of the fragrance enters the soup.  This is the difficult part that requires secret kitchen kung fu.  If you figure it out, let me know.

To make the chicken broth:

-at least 1 chicken carcass and any skin you don't want
-crapload of water

Roast the bones in an oven proof pot at 450 degrees for 1 hour.  Cover in water and bring to a boil for 5 minutes- take this stock, strain, skim, reduce, and use for something else (this is closer to a French stock that is clear and roasty in flavor).  If you don't mind your 潑辣魚 tasting like that, you can just keep boiling and follow directions below.

Add water to the bones again and boil them for an hour.  Strain and skim this broth and reduce it on its own.  Add more water to the bones and repeat.  This lets you get opaque broth faster, as the rate of reaction slows down when you approach super-saturated stock.  Combine both of the opaque stocks and reduce together- it should be very milky and taste very rich.  You'll end up with about 1 quart of stock per carcass.