In a large, heavy-bottomed pot or Dutch oven, combine the dried herbs—Chinese yam, Codonopsis, Astragalus, Polygonatum odoratum, and goji berries—with sliced ginger and enough water to fully submerge the chicken. Carefully place the whole black silkie chicken into the pot, positioning it breast-side up or feet down, ensuring it's nestled securely among the herbs.

Set the pot over high heat and bring it to a full boil. As soon as the liquid reaches a rolling boil, immediately reduce the heat to medium-low. Cover the pot with a lid and allow the soup to simmer gently for two hours. Adjust the heat as needed to maintain a steady, soft simmer throughout. This slow infusion draws out the medicinal and earthy notes from the herbs while keeping the broth clear and deeply aromatic.

Once done, skim any rendered fat or impurities from the surface of the soup for a cleaner finish. Carefully ladle the golden broth into serving bowls and season lightly with salt, just before serving, to allow the herbal flavors to shine through.