1. Prepare the ingredients, cook the chestnut in advance to remove the brown skin.
2. Cut the coconut, pour out the green coconut, and cut the coconut meat into pieces.
3. Half a fresh chicken, cut into large pieces.
4. Put the diced chicken in a pot of cold water, boil the water to remove the foam and remove it.
5. Add appropriate amount of water to the soup pot, add coconut meat, chestnuts, chicken ginger slices and candied dates together.
6. After the fire is boiled, use a spoon to remove the foam and excess oil.
7. After the high heat is boiled for 10 minutes, turn to low heat and cook for about 40 minutes. During the boiling, observe if there is excess oil on the surface and use a spoon to scoop it out.
8. The chicken fat can be used for boiling vegetables or making soup without wasting.
9. After boiling for 40 minutes, turn to high heat, slowly pour in the young coconut, and cook for another 10 minutes, then add salt to taste.
10. Finished picture.
11. Finished picture.
12. Finished picture.
