Add in water to the pot, begin to boil.

Wash the whole chicken, remove the skin and trim excess fats. Separate the carcass from the meat and wash with salt and water.

Add the carcass into a soup bag and place in the pot of boiling water.

Add in vinegar and boil for 1 hour.

Wash all vegetables thoroughly.

Wash the red dates and soak in hot water for 10 minutes until softened.

Peel and chop the carrots into bite sized cubes. Set aside.

Peel and chop the apples into bite-sized cubes or slice into wedges. Set aside.

Chop the corn into thin round circles. Set aside.

Slice tofu into bite-sized pieces. Set aside.

Chop the chicken meat into bite-sized pieces. Set aside.

After 1 hour of boiling the chicken broth, add in the red dates, carrots and corn. Continue to boil for 30 minutes or until the carrots and corn have softened.

Add in the apples and allow it to cook for another 30 minutes.

Add in the chicken and tofu. Reduce to low heat and let simmer for 15 minutes or until the chicken is cooked.

Season with salt and pepper if desired.