Instructions: Remove the skin and excess fat from the chicken pieces. Bring a pot of water to a boil. Add the chicken and return to a boil. Cook for 1 minute and drain.

Place the chicken pieces in a 2-quart casserole. Scatter the ginger, mushrooms, ginseng, wolfberries, longans and dates over the chicken. Pour in the water and rice wine and add the salt.

Prepare a wok for steaming. Cover the casserole and set it on the steaming rack. Cover the wok and steam over medium-high heat until the chicken is tender, about 2 hours. Replenish the water in the wok as needed during steaming.

Skim the fat from the broth in the casserole and discard the ginseng. Ladle the soup into individual bowls and serve.

This recipe yields 4 servings.

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