Coconut Chicken Soup
1.
Ingredients: young coconut, chicken, red dates, ginger, salt
2.
Chisel out the coconut. There are three holes on the head of the coconut, which can be opened with a slight chisel... Pour out the coconut juice
3.
After smashing the coconut shell, take the coconut meat. The coconut will have residues in when it is chipped. Use a strainer to filter the coconut milk once. Cut the coconut meat into strips for later use.
4.
Add local chicken, coconut meat, red dates and ginger slices in turn
5.
Coconut milk and water are added to the pot in the amount of 1:1 or 1:2. The more coconut milk, the sweeter the soup will be
6.
Add local chicken, coconut meat, red dates and ginger slices in turn
7.
After the high heat is boiled, turn off the low heat and cook for 20-30 minutes
8.
Just put a little salt when it comes out of the pot, the soup is very sweet, so just put a little salt in it
9.
PS: Young coconuts are relatively fresh, tender coconuts, with more coconut juice, thin coconut meat, and some even look like transparent jelly. Green coconut has the effect of promoting body fluid and quenching thirst, and it can also go to the fire to cool down in summer. Older coconuts have slightly less coconut milk, thick coconut meat, and warm and nourishing effects. You can feel that you want to choose coconut for your own requirements.
Tips:
Adults and babies can drink this soup. Let me share a dip for adults to eat this chicken... Soy sauce, garlic mash, coriander, sesame oil, spicy millet, and lime according to your own taste!
Coconut Chicken Soup can be eaten by one year old baby
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