Chinese Ginger Chicken & Red Date Tonic Soup (中式姜雞紅棗滋補湯)

• 2 chicken legs or 4 thighs (bone-in, skin removed)
• 6–7 cups (1.4–1.7 L) filtered water (do not exceed 2/3 full in your donabe)
• 6–8 dried red dates (jujubes), pitted
• 3 slices fresh ginger (about 1 inch/2.5 cm thick)
• 1 tbsp goji berries (add near end)
• 1 small piece dried Chinese yam or lotus root (optional)
• 2 dried shiitake mushrooms (optional)
• 1–2 tbsp dried lotus seeds (optional; soak in warm water for 1–2 hours before adding, or simmer longer if unsoaked; remove any green centres if present as they are bitter)
• 1 small piece dried ginseng, 2–4 inches (5–10 cm) long (optional; add at the start of simmering to extract its medicinal compounds and slight bitterness; use sparingly as it has a strong, earthy flavour)
• Salt to taste (add at the end)

Instructions

1. 1

   Pour boiling water over the chicken in a bowl and let it sit for 30 seconds to blanch, then rinse with cool water. (This gently removes impurities and keeps the broth clear.)

2. 2

   Place the chicken, red dates, ginger, optional yam or lotus root, mushrooms, optional dried lotus seeds, optional ginseng, and water into the donabe. Add a tiny pinch of salt. Leave 3–5 cm (1–2 inches) of headroom. You can use a ceramic pot or a Dutch oven.

3. 3

   Set the donabe on medium-low heat and gently bring it to a simmer (10–15 minutes).

4. 4

   Once simmering, reduce to low heat. Cover and cook for 2.5 hours. Avoid strong boiling — you want a delicate extraction.

5. 5

   Add the goji berries for the last 20 minutes only, or they'll become mushy.

6. 6

   Season lightly with a small pinch of salt to finish — this soup is not meant to be aggressively salty. You can add more salt if needed, but this soup is meant to be light and clean, not heavily seasoned.