Cantonese Coconut Chicken Soup

Cantonese Coconut Chicken Soup

1. Preparation materials: The coconut shell is very solid. It takes time to get the coconut meat and coconut water out. I asked the stallholder who sells coconuts to do it. The coconut meat is cut into small pieces, and the coconut juice is held in a container for later use. But if you want to think about the sweetness of coconut chicken soup, it’s worthwhile to handle the coconut patiently.

2. Cut the chicken into pieces. If the chicken soup is greasy, you can remove the chicken skin. Another way is to skim off the oil on the chicken soup after boiling.

3. Put the coconut meat and chicken nuggets in the soup pot after boiling the water, then turn to a low heat to boil for two hours

4. Pour the prepared coconut milk into the chicken broth and cook for 5 minutes, then add some salt to it

Tips:

[Coconut Chicken Soup] A Cantonese soup that moisturizes, nourishes, nourishes blood, nourishes the kidney, strengthens the brain, detoxifies, and nourishes the skin. I personally think that this soup is best to use coconut and chicken. It is simple and delicious!