Coconut and Tremella Chicken Soup

Name: Coconut and Tremella Chicken Soup
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Chicken breast; Some Tremella; 1 piece Coconut; Some salt; Some Wolfberry; a little pepper

by Kitchen love

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Coconut and Tremella Chicken Soup is a clear tonic soup, very suitable for spring tonic. Coconut meat is rich in protein, carbohydrates, vitamins and minerals. It is a good product for both medicine and food. It has the effect of strengthening the spleen and stomach to relieve physical weakness. Especially when it is eaten with nourishing chicken, the effect is more prominent.
Tremella is nourishing but not greasy, has the effects of nourishing yin, clearing heat, and moisturizing dryness. It can also enhance the body's immunity. In addition, the soup has stewed and crispy Tremella, making the taste waxy and very smooth.

Ingredients

200g Chicken Breast
Some Tremella
1 piece Coconut
Some Salt
Some Wolfberry
a little Pepper

Coconut and Tremella Chicken Soup

1. The white fungus is completely soaked in cold water, and then torn into small flowers

Coconut and Tremella Chicken Soup recipe

2. Open the coconut after drinking the juice and take out the coconut meat

3. Clean the chicken breast and cut into slices

4. Boil water in a pot, boil the cut meat slices until they are dead and remove them

5. Put the coconut meat, white fungus, and chicken in the soup pot, add three bowls of water

6. Cover and boil on high heat, let the guy simmer slowly for one hour, until the white fungus is crispy, add medlar, salt, and pepper to taste and it will be out of the pot.

Tips:
1. All the ingredients are potted under cold water, which will facilitate the analysis of ingredients into the soup, and the soup will taste more delicious.
2. If you don’t have diabetes at home, you can add a few jujubes, the taste will be very sweet