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. 

Peel and remove the seeds from the papaya. Chop into cubes. Set aside.

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

 Chop the corn into thin round circles. Set aside.

Wash the dried white fungus and red dates and soak in hot water for 10-15 min or until softened.

Slice the 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, white fungus, carrots and corn. Continue to boil for 30 min or until the carrots and corn have softened.

Add in the papaya, reduce to low heat and let simmer for 30 minutes.

Add in the tofu and chicken. Cook thoroughly for 5-15 minutes.

Season with salt and pepper if desired.