1. Wash the morel mushrooms and soak in warm water for half an hour.
2. Cut the whole chicken into pieces and set aside.
3. Blanch the chicken nuggets to prepare water.
4. Boil enough water in another pot and add shredded ginger.
5. Add the blanched chicken nuggets to the soup pot, add a few red dates, and bring to a boil.
6. After skimming the foam, turn to a low heat.
7. Cook until half-cooked, and add the soaked morel mushrooms.
8. Wash the yam and slice it.
9. Add the sliced yam after the chicken is cooked.
10. After the yam is cooked, season with salt and serve.
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