A delicious soup that is rich in the unique flavors of the wolfberry leaves.

The very neat thing about this soup is that the base is an old fire soup, while when adding the final ingredients, it’s a quick boil soup. This is a classic from my mother and she even grew her own wolfberry plants (in our backyard!) just for the sole purpose of making this soup!

• 1 fresh whole chicken, prepared
  

• 1 pound of fresh pork shank
  

• 4 fresh sea snails, prepared

• 5-6 dried scallops (conpoys)

• 10 dried longans
  

• 3 stems of wolfberry leaves, washed and picked off stems
  

• 3 eggs, scrambled

• 2-3 L of water

1. Prepare snail by thoroughly cleaning and rubbing it in warm water
2. In a pot of hot water, blanch chicken, pork shank and snail
3. Begin to boil your soup water and add conpoys and longans
4. When water boils, add both blanched chicken and pork shank (this is the base of your soup)
5. Boil on high for 30 minutes and then reduce to a simmer for another 1 hour
6. Wash wolfberry leaves and set aside
7. When ready to serve, add wolfberry leaves and boil for 5 minutes on high heat (or until leaves are soft)
8. Slowly pour in scrambled eggs while continuously mixing the soup, boil for another 5 minutes

Wolfberry Leaf with Egg Drop in Chicken Broth