Rinse dried snow fungus under running water; Soak it in water for 3 hours; Remove and drain it; Cut into small pieces with a pair of kitchen scissors.
Place a coconut on a piece of clean cloth; Make holes in two of the soft spots of the coconut with the help of long metal nails; Hammer the nails into the coconut till they reached the meat, and remove the nails; Set the coconut on the top of a deep cup with the holes facing down and leave it to drain; After draining the juice, fold the cloth to cover the coconut, hammer it; Separate the meat from the shell with a knife; Strain any solids from coconut juice; Reserve the juice for later use.
Rinse and drain ginger; Slice an half; Peel and slice the remaining.
Rinse a chicken under running water; Discard any innards and any lumps of fat from the chicken’s cavity; Remove any feather with a pair of tweezers; Rinse it under running water again; Drain it.
Fill a deep with water; Add the unpeeled ginger; Bring to the boil over a high heat; Scald the chicken all over in a colander with the boiling ginger water for 3 minutes; Immediately remove it, and rinse it under running water till cool; Drain it; Scald the pork ribs all over in a colander with the boiling ginger water for 2 minutes; Immediately remove them and rinse them under running water till cool; Drain them; Turn off the heat.
Fill a stockpot with 1.92L water; Add the chicken, the pork ribs, the coconut meat and the remaining ginger; Bring to the boil over a high heat; Scoop scum off with a perforated skimmer; Turn to a medium heat; Cook it over a medium heat for 30 minutes; Add the snow fungus and the coconut juice; Bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook it over a low heat for 1.5 hours; Scoop scum off with the skimmer again; Stir seasonings into the soup; Turn off the heat; Arrange it in a serving plate and bowl; Ready to serve.