This is the soup that lives on the stove of Chinese households on cold weekends, the one made in a big pot and ladled out over a whole afternoon. Chicken, ginger, red dates and goji berries, simmered until the broth turns golden and faintly sweet.
A slow cooker is perfect for it. There is no browning, no fussing and no risk of a hard boil clouding the broth. You load everything in before lunch and by dinner the meat is falling from the bone and the kitchen smells wonderful.
Keep the seasoning light so the ginger and dates come through. Serve it as a first course, or with a bowl of steamed rice alongside and a spoon of soy for dipping the chicken. Leftovers are even better the next day.
