Coconut Stewed Black Chicken Soup

Coconut Stewed Black Chicken Soup

1. Material picture: coconut milk (coconut water from the original coconut) half black-bone chicken (boiled black-bone chicken in water, bleeding water), tonic (Adenophora, polygonatum, lotus seeds, lily, lily, etc.) Gorgon, yam, barley, red dates, wolfberry, Guiyuan) I bought it in a pharmacy, and asked the clerk to pay four dollars for the refreshing: four slices of ginger

2. Pour the coconut juice out of the coconut for later use. The boss in the coconut only helped me to cut the outer shell, but the meat shell inside didn't help me open it. After I bought it back, I tapped it with a screwdriver.

3. Put half a pot of water in the rice cooker, turn on the power and let the water boil

4. Put the cleaned black-bone chicken into the coconut, don’t put too much, about four or five pieces of chicken per coconut

5. After soaking the refreshing cold with water, put it in the coconut, and put one or two slices of ginger in one coconut

6. Pour half of boiled water and cover with coconut lid

7. After the water has boiled, put the coconut in the rice cooker, close the lid, simmer for two and a half hours, and add a little salt.