· Main ingredient: Tianzhushan free-range local chicken, preferably an old hen.

· Seasoning: Salt, used sparingly to highlight the chicken’s natural flavor.

II. Key Cooking Techniques

Cut the chicken into pieces. Start in cold water and blanch to remove the bloody foam, then rinse and drain well. Add enough water to a clay pot, then add the chicken pieces, ginger slices, and red dates. Bring to a boil over high heat, then reduce to low heat and slow-simmer for two hours. Add the goji berries 10 minutes before serving, season lightly with salt, and finish with scallion sections.

The broth is clear and golden, with a delicate sheen yet no greasiness. It is deeply savory and mellow, with a sweet, lingering finish. The chicken meat is firm and pleasantly chewy, yet does not become dry or stringy even after long simmering. With minimal seasoning, the soup stays true to the ingredients’ natural flavor, making it a nourishing, warming mountain delicacy.