Prep the ingredients.

Soak the rice and mushrooms. Rinse the brown rice and soak it in hot water for about 10 minutes. Separately, soak the dried shiitake mushrooms in water, reserving the mushroom water for later use.

Blanch the chicken. Parboil the chicken thigh chunks in simmering water to remove any blood and impurities.

Blitz the rice. After soaking, drain the brown rice and pulse it in a food processor until coarsely ground.

Start the broth. In a deep pot, combine the blanched chicken, ginger slices, rice wine, and 500ml of water. Bring to a boil, then skim off any foam or scum from the surface.

Simmer. Add the shiitake mushrooms, red dates, and ground brown rice to the pot. Pour in the chicken broth and the reserved mushroom water. Bring to a boil over medium-high heat, then reduce to low and simmer for 25 minutes.

Season and serve. Before turning off the heat, season with salt and white pepper to taste. Add the cooked noodles to the soup and serve hot.