1In a large soup pot, bring 4 litres of water to boil. Add the chicken feet and chicken breast. Cover, bring to a boil over medium heat then lower the heat to medium-low. Simmer for an hour and add 2 litres of water. Repeat this for another two hours.
2After four hours, add 1 litre of water and the dried longan meat. Simmer for 30 mins.
3Turn off the heat. Strain the stock, discarding the boiling ingredients. You should have about 2 litres of stock.
4Pour strained stock into a sturdy pot and add 500 ml of water.
5Bring stock to a boil and add the yellow gold ear mushroom, yuzhu, princess matsutake, dried fish maw and honey date. Boil over medium-low heat for one hour.
6Add the wild bamboo pith and boil for 15 mins.
7Add the wolfberries and boil for 3 mins.
8Season with salt. Serve piping hot.