1 (3 lbs. or smaller) whole chicken, cut into 8 pieces or more
1 (approx. 1/3 oz.) Korean or American ginseng
10 dried Jujube fruits
2 tbsp. of Wolfberry (Goji) fruits
1-inch ginger root, peeled and sliced
1 ½ tsp. of kosher salt
2 ½ quarts of water for cooking
2 quarts of boiling water to blanch chicken pieces
In a large pot, boil 2 quarts of water for blanching the chicken pieces.
In the meantime, in a clean medium bowl or colander, rinse and drain jujube, goji, ginseng, and ginger to remove dirt. Set aside.
Blanch chicken in boiling water for 10-15 minutes. Drain the fast-boiled chicken, and rinse thoroughly in cold water to remove excess fat globules and scum that stick to the chicken.
Transfer cleaned chicken pieces into a large pot.
Add 2½ quarts of water and the remaining ingredients (dried herbs and roots).
Bring the soup mixture to a boil. Lower the heat and simmer for 2 hours 30 minutes. Salt to taste.