1. Wash the chicken, chop into large pieces, and blanch in the pan
2. Pick up, rinse, drain and set aside
3. First use chopsticks to make a hole in the coconut mouth and pour out the coconut water
4. Then chop the flesh into chunks
5. Pour the chicken, pulp, and coconut water into the clay pot. If you feel that the amount of water is not enough, add pure water.
6. Cover with a lid and bring to a boil on high heat. Change to low heat and cook for 90 minutes. Adjust a little salt 15 minutes before the soup is ready.
7. Time is up, the soup is ready, so fragrant
8. Finished product
