Hubby's comfort food: ginger chicken soup

I better blog this recipe before it's forgotten. Hubby seems to love this soup too.
This is one born out of convenience (and partly phobia of handling raw meat). It breaks every rule in my subconscious "chinese cooking training" in the way the chicken is handled. hahaha. Go figure. Shhh.. just don't tell my mom.

Ginger Chicken soup

1/2 small kampung chicken, divided to two pieces, cleaned
2 pieces chicken breast meat
4 inches of young ginger, divided half
2-3 tbsp rice wine or Green's Ginger wine
1.5 tsps himalayan rock salt
1 whole special garlic bulb (or 4 pips of normal garlic cloves)
1 stick celery
1 litre of filtered water
slow cooker

1. Lightly mashed the ginger pieces with the broadside of the cleaver.
2. Add the mashed ginger, garlic, celery, salt, rice wine, *water to the slow cooker.
3. Turn slow cooker to high for about 30 minutes. When water starts to steam, add chicken into the ginger broth.
4. Leave to cook for about 4 to 6 hours.
Serve with rice and vege.

Note:
I took the cleaned chicken pieces straight out from the freezer without defrosting, and added to the ginger broth. The ginger broth will turn murky for a while, then it will clear up again later.
To reduce cooking time, use hot boiling water to the slow cooker. Thawed chicken can then be added immediately, and left to cook on high for 3.5 hours.