For marinade, debone thighs and reserve bones for stock. Combine all ingredients in a medium bowl and marinate for 10 minutes.
For stock, place chicken carcass, thigh bones and wings in a greased oven dish and roast for 30 minutes or until deeply golden. Pour off chicken fat from the bottom of the baking dish and reserve. Transfer bones to a large saucepan and add stock, water, star anise, ginger and shallots. Bring to the boil, reduce heat to low and simmer for 20-25 minutes or until reduced to a thick broth. Strain and reserve sliced shallots.
Heat reserved chicken fat in a small frying pan over a high heat. Add reserved shallot slices and panfry for 3-4 minutes or until crisp and golden.
Heat a large non stick frying pan over a high heat, add chicken thighs and marinade and panfry for 7-8 minutes or until chicken is crispy. Set aside and slice to serve.
For dumplings, heat oil in a large sauté pan, add carrot, coriander root, ginger and water and sweat for 4-5 minutes or until tender. Allow to cool.
Place coriander and celery leaves, soy sauce and egg in a food processor with cooled carrot mixture. Process until finely chopped.
Place a teaspoonful of dumpling mixture into the centre of a wonton wrapper, brush edges with water, fold wrapper over to create a half moon shape and press edges together gently to seal, pleating one side if desired. Repeat with remaining dumpling mixture.
Bring a medium saucepan of water to the boil, add dumplings and cook for 2-3 minutes or until wrappers have softened and cooked through.
To serve, place 1-2 cups of stock in a small saucepan and bring to a simmer. Add shitake mushrooms and cook for 1-2 minutes or until softened. Arrange 3 dumplings and 3-4 pieces of crispy chicken in a serving bowl, ladle in stock and mushrooms and garnish with caramelised shallots, whole star anise, cinnamon and micro coriander.