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Ingredients

400g boneless chicken leg/ thigh
8 pcs dried shiitake mushroom (rinsed and rehydrated). Use scissors to cut off stem and cut mushrooms in half after soaking.
Handful of red dates for sweetness, rinsed
500ml water at room temperature
200ml water from soaking the mushrooms

All the above ingredients add to rice cooker and simmer on Soup function. Update on 1.10.25~ Remove chicken after 20- 25 minutes if already tender. Continue to cook until mushrooms are tender (40 minute mark) then add frozen scallops and goji berries.

10 frozen scallops, defrosted
2 Tbs goji berries, rinsed
1 -2 tsp salt

(Final 3 ingredients to be added after chicken is tender. Scallops and goji need only 8 to 10 minutes in pot. Goji will be intact and sweet. Add earlier if you prefer goji berries to be softer.)

you can rehydrate mushrooms in tap water overnight in fridge. The mushrooms are more flavourful this way, as opposed to rehydrating in hot water for 1 hour.
ratio of chicken to water 1: 2 or 1:3

Inspiration from Chinese Healthy Cook    • Chinese Chicken Soup with dates, goji berr...  
and Daily Cooking Quest https://dailycookingquest.com/chinese...