1. Take the coconut meat and water and set aside.
2. Cut the chicken into pieces, add light soy sauce, sugar, pepper, cornstarch, and oil to marinate.
3. Cut potatoes into pieces with a hob and fry them in a frying pan until they are golden brown to control the oil.
4. Heat the wok and add oil, fry the chicken until browned on both sides, add coconut meat and matsutake mushroom and fry until fragrant.
5. Add dark soy sauce, light soy sauce, coconut milk, coconut water, potato, curry and stew.
6. After the chicken is simmered and cooked, adjust the flavor and collect the juice.
7. Sprinkle some pepper and sesame oil out of the pan and serve.
