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Begin by washing and blanching the pork ribs.
Clean the chicken thoroughly and remove all innards.
Rub the chicken skin with coarse salt to eliminate the thin yellowish film on the skin.
Soak the mushrooms in hot water until they soften, then remove and discard the stalks, keeping the soaking water for later use.
Peel the ginger and slice it into thick pieces.
Wash the Wong Bok and chop it into 2.5 cm wide pieces.
Pour hot water over the preserved duck gizzards and yunnan ham to dissolve any waxy oil, then rinse them well.
Cut the yunnan ham into thick slices.
In a large pot, combine 3.5 litres of water and bring it to a boil over high heat.
Add the pork ribs, mushrooms, mushroom soaking water, ginger, yunnan ham, duck gizzards, and the whole chicken to the pot, and continue boiling on high heat.
Once boiling, reduce the heat to medium-low and let it simmer for 3 hours.
After 3 hours, add the Wong Bok and let it boil for an additional 30 minutes.
In the final 15 minutes of cooking, add the wolfberries.
Serve the soup hot alongside a bowl of warm rice.