Rinse chestnuts under running water; Drain them; Make a small incision in the skin with a paring knife to avoid their explosion; Fill a deep pan with water; Bring to the boil over a high heat; Add the chestnuts; Cook over a high heat for 6 minutes; Remove them with a wire skimmer; Turn off the heat; Leave them to cool a bit; Peel off the tough shells and the papery thin skin underneath while the chestnuts are still hot.
Rinse pitted dried red dates under running water; Put them in a bowl; Fill the bowl with water; Add 1 tsp salt into the water; Leave it for 15 minutes; Remove them; Rinse them under running water again; Drain them.
Rinse fresh lily bulbs under running water; Soak them in water for 15 minutes; Remove and drain them; Cut off any brown parts of them with the kitchen scissors.
Rinse shelled uncooked pine nuts under running water in a fine mesh sieve; Drain them.
Rinse fresh ginseng; Carefully clean its hairs of the roots with a soft brush; Drain.
Fill a stockpot with 2.5L water; Add the pine nuts; Bring to the boil over a high heat; Add all the remaining ingredients, and bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 2 hours; Stir seasonings into the soup; Turn off the heat; Arrange the soup into serving bowls; Ready to serve.