Cantonese Lingzhi Coconut Stewed Chicken

Name: Cantonese Lingzhi Coconut Stewed Chicken
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 only Chickens; 1/2 Coconut; 10g Ganoderma lucidum; 2g salt; 1 piece Red dates; 5g Raw meat; 15 capsules Wolfberry; 20 capsules Cishi; 1 piece ginger

by Autumn is a fairy tale

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Lingzhi Chicken Soup is a traditional Han Chinese delicacy in Guangdong, belonging to Cantonese cuisine. Enhance immunity, regulate secretion and prevent aging. Ganoderma lucidum does not need to be washed, it will wash away the spore powder on the surface. Other medicinal materials can be rinsed with water.

Ingredients

1/2 only Chickens
1/2 Coconut
10g Ganoderma Lucidum
2g Salt
1 piece Red Dates
5g Raw Meat
15 capsules Wolfberry
20 capsules Cishi
1 piece Ginger

Cantonese Lingzhi Coconut Stewed Chicken

1. Prepare the ingredients, wash and soak for 10 minutes except for Ganoderma lucidum

Cantonese Lingzhi Coconut Stewed Chicken recipe

2. Coconut meat peeled

3. Cut into small strips

4. Wash the chicken to remove fat and chop up large pieces

5. Heat it in a pot with cold water

6. Boil the foam without the lid and skim it away

7. Remove red dates and chop small pieces of Ganoderma lucidum into the stewing pot together with wolfberry, Cishi, and yuan meat

8. Put in a few pieces and ginger slices

9. Add coconut flakes, add some cold water

10. Close the lid for 2 hours

11. Add salt to taste before drinking

Tips:
1. Pick the old coconut and boil it well and it will be particularly sweet.
2. The fat of the chicken must be cut off, otherwise the boiled sugar will be very greasy.
3. Don't cover the chicken when it is flying in water, it is easier to remove the fishy smell and dirt of the chicken.