1 piece chicken thigh (bone-in and chopped)
8 pieces dried red dates (seedless)
3 pieces dried scallops
1 tbsp wolfberries
6 pieces dried shiitake mushrooms
2 tbsps soya sauce
2 tsps sugar
1 tsp cornstarch
1 litre water
Blanch chicken in boiling water for a few minutes. Drain, rinse with cold water and set aside.
While the mushrooms are soaking, prepare the chicken marinade. Mix the soy sauce, sugar, salt and cornstarch in a large bowl. Make sure there are no corn starch lumps. Toss the chicken in the mixture. Coat it with the marinade, and set aside.
Soak the mushrooms in small bowl of hot water for 5 minutes. Pour away the water and then soak them in a fresh bowl of hot water for 15 minutes.
Soak the wolfberries in a bowl of hot water for 20 minutes and drain the water. Set aside for use later.
When the mushrooms have softened, remove from the water (set aside the soaking water, we'll be using this for the soup later). Cut away the stems (we won't be eating this part of the mushroom). Cut the mushrooms into half. Add the mushrooms into the bowl of marinade with the chicken.
After leaving the chicken and mushroom in the marinade for at least 30 minutes, you can now prepare to boil the soup. Place the chicken, mushroom and marinade in a big pot. Add in the water used for soaking the mushroom earlier. You may want to extract the grit using a sieve. Add in 1 litre of water, dried red dates and dried scallops into the pot and bring to a boil.
After coming to a boil, lower the heat to a simmer (cover the pot) for at least 60 minutes, and longer if you can (leave the soup simmering for 1.5hours and you can taste all the great flavors and sweetness). 15 to 30 minutes before serving the soup, add the soaked wolfberries. Best to serve with steamed white rice.