Prepare the Fish Maw: Begin by soaking the fish maw in warm water for about 30-60 minutes or until it softens. Once softened, cut it into bite-sized pieces.

Soak the Dried Scallops: While the fish maw is soaking, place the dried scallops in a bowl of warm water for around 30 minutes to rehydrate. Once softened, shred them into smaller pieces using your fingers or a fork.

Prepare the Stock Base: In a large pot, bring the chicken stock to a gentle boil. Add the ginger slices, goji berries, and Chinese red dates, letting them infuse into the broth. Simmer for 10-15 minutes to extract the flavors.

Add the Fish Maw and Scallops: Once your stock is aromatic, add the soaked fish maw and shredded scallops to the pot. Stir gently to combine and allow everything to simmer on low heat for another 30-40 minutes. This will let the fish maw soften further and absorb the flavors of the stock.

Season the Soup: Taste the soup and add salt to your liking. The amount of salt will depend on the richness of your stock, so adjust as needed.

Serve and Enjoy: Once the soup is fully cooked and the flavors have melded together, it’s ready to serve! Ladle the soup into bowls, making sure to include a good amount of fish maw, scallops, and broth in each serving.