Steps for making bamboo fungus and coconut chicken soup：Soak the bamboo fungus in water, add half a spoonful of vinegar, and leave for about 15 minutes. Wash the soaked bamboo fungus, cut it into sections, and set aside. Pour the coconut water of 2 Thai fragrant coconuts into a clay pot. Blanch the chicken, then rinse and set aside. Put the washed chicken into the coconut water and add an appropriate amount of clean water. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 15 minutes. Add the prepared coconut strips and bamboo fungus and cook for about 8 minutes. Finally, add goji berries and a little salt. Be sure not to add too much salt, as it will affect the clear, sweet fragrance of this soup.