Cut the Whole Chicken (1) into manageable pieces.
Put the Dried Shiitake Mushroom (8) in warm water until soft. Peel the Fresh Ginger (1 inch) and slice it into five slices. Wash the Dried Red Dates (4). Slice the Scallion (3) into one inch segments.
Slice the Bamboo Shoots (2) into strips and cook in boiling water with a little Salt (to taste). Cook until the bamboo floats. Strain from the water and set aside.
In a clay pot or dutch oven filled with water, cook the chopped chicken pieces under high heat.
Cook until the chicken floats and skim the scum off the top.
Add the rehydrated shiitake mushrooms, ginger, green onions and dates into the pot.
Cover the pot and cook for one hour under low heat.
Uncover and add in the bamboo shoots. Cover the pot again and cook for another 30 minutes at low heat.
Add salt to taste and serve. Enjoy!