1. Cut half of the chicken into large pieces.
2. First put the chicken nuggets and lean meat (cut lean meat into large pieces) in a pot of cold water, boil the water over high heat to remove the foam.
3. Remove the frothy chicken nuggets and lean meat and fish out.
4. Add appropriate amount of water to the soup pot, rinse the five-finger peaches and put them in.
5. Put the chicken nuggets, lean meat, and two candied dates into the soup pot. Bring to a boil to remove the froth and excess oil. Turn to low heat and cook for 40 minutes.
6. After 40 minutes, add a pinch of salt and season out.
Tips:The soup after skimming the froth and oil is not greasy, the soup is clear and has coconut fragrance.
