Hearty Chicken and Wonton Elixir Soup

1. Clean the chicken

First, clean the whole chicken thoroughly and let it drain for about 10 minutes. This helps remove any impurities.

2. Prepare the soup base

Combine 2 quarts plus 0.5 cup of water, 1.5 tablespoons salt, the 2-inch piece of peeled and lightly smashed ginger, the quartered onions, the celery stalks, the prepared mushrooms, and the soaked red dates in a large pot. Add the whole chicken, along with its neck and giblets. Bring this mixture to a boil, then reduce the heat and let it simmer for 30 minutes. After this initial boil, continue cooking for an additional 45 minutes. To check if the chicken is done, pierce the thigh bone; there should be no redness.

3. Rest the chicken

Once the chicken is cooked, let it rest in the pot for 20 minutes. This resting period allows the juices to redistribute within the meat, making it more tender and flavorful.

4. Blanch the bok choy

While the chicken is resting, bring 6 cups of water to a boil in a separate pot. Add the 0.5-inch slice of peeled and lightly smashed ginger, 1 teaspoon of salt, and 0.5 teaspoon of baking soda if using. Blanch the bok choy stalks first for about a minute, then add the leaves and cook for an additional 15 seconds. Drain the bok choy.

5. Separate chicken meat

After the chicken has rested, remove it from the pot and separate the meat from the bones. Reserve the mushrooms and strain the broth through a fine-mesh strainer to ensure a clear liquid. You should have around 7 cups of rich, flavorful broth.

6. Assemble the soup

To assemble the soup, bring the strained broth to a boil in a pot. Add the reserved mushrooms, 24 cooked wontons, and the blanched bok choy. Taste the soup and adjust the seasoning with salt if needed.

7. Serve the soup

Transfer the soup to a serving tureen and serve hot, accompanied by a platter of the tender chicken pieces.