The next day, I sauteed ginger in sesame oil in my pan, and then seared the marinated chicken for a while, before adding mushrooms, wolfberries, and water to simmer ... and then I transferred the chicken and the broth into a pot and boiled for at least an hour.
When ready, I blanched some mee suah and served it in the soup. It tasted naturally sweet - no msg, no salt at all. Of course I wanted a hard-boiled egg with my noodles .... and served it with chilli padi and light soy sauce. Yumms. ))