1. Flatten the front and back ends of the coconut to facilitate placement
2. Pour out the coconut milk after opening the top 1/4 of the coconut, scrape out the coconut meat and set aside
3. Cut the chicken into pieces, blanch it in the pot and remove it for later use
4. Put the blanched chicken, ginger, coconut meat, lemon leaves, salt, and fish sauce into the coconut shell, pour in the coconut milk, seal the coconut opening with plastic wrap, and steam for 1 hour on high heat.
Tips:When buying coconuts, choose the tender ones as much as possible to facilitate the scraping
