Directions:
- Soak chickpeas in water for 4 hours until they are expanded, drain the water and set aside.
- Cut the chicken into chunk, and then blanch with boiling water and rinse with water. Put chicken and chickpeas into the pot and fill with 1200 ml water.
- Add jujubes and ginger to the pot from step 2.
- Boil the water with medium high heat, and skim off the scum on the soup. Put the lid on, turn to medium heat and cook for 40 minutes.
- Turn off the stove, and salt to taste.