Double-boiled chicken soup with white fungus, dried red dates and kei chi

I prefer to use the Chinese technique of double-boiling for cooking chicken soup as there is no loss of liquid or moisture which helps maintain its flavors and nutrition.  Today, I would like to share another one of my family's favourite chicken soup double-boiled with white fungus, dried red dates and kei chi.  

Few simple ingredients and steps to follow:-

• 2 whole chicken thigh with drumstick (trim off extra fat, wash, blanch with hot water, drain and put in the pot of a double-boiler
• 6 dried red dates (rinse and put into the pot over the chicken)
• 1 tbsp kei chi (rinse and put into the pot over the chicken)
• 1 bunch of white fungus (washed, soaked, tear into smaller pieces, remove hard part and add them into the pot)
• add enough water to cover all the ingredients, put the lid on
• Fill the outer pot of the double-boiler with water and double boil for about 1 hour or until the chicken and white fungus have softened, adding water into the outer pot from time to time.
• Season the soup with some salt and serve hot in a serving bowl.