1 free range organic chicken, cleaned and chopped in 8 pcs
4-5 slices of ginger
10 dried shiitake mushrooms, washed
4-6 pcs of cloves
3 cloves of garlic
Salt pepper to taste
1 large dried snow fungus
1/4 cup cooking wine
Soak white jelly mushrooms in a bowl of hot water until it is puffed up and turn a whiter shade, then carefully drain soaking water. Using a pair of kitchen scissors, trim and discard the dark hardened part on the centre.
Add all ingredients and fill up water to cover the ingredients in your clay pot.
Set on soup to cook for 2 hours.
Scoop excess fat on top, ladle the soup in soup bowls. Enjoy!