1. Prepare ingredients: chicken tenderloin (you can also use meat from other chicken parts), lemon juice, coconut milk, lemongrass powder
2. Prepare ingredients: mushrooms, onions, tomatoes, lemons, dried peppers
3. Marinate the chicken with cooking wine, salt, and chicken essence for 10-15 minutes. Turn it over every three minutes to get the full flavor
4. Put coconut milk in the pot, add the mushrooms, turn on the low heat enough, and turn the high heat to the minimum
5. After the coconut milk and mushrooms are boiled, add onions and dried chilies and continue to cook. Since I don’t like spicy food, I cut dried chilies into sections and only added a little bit. This can be put according to personal preference for spicy.
6. Put the onion in for 5 minutes, add the chicken, and continue cooking. The order of the ingredients is usually from the ingredients that are not easy to cook and need to be cooked for a while, to the ingredients that are easy to cook, and then to the ingredients that are cooked.
7. When the ingredients in the pot are all cooked, add the tomatoes, and then change to a simmer. The red of the tomatoes will slowly penetrate into the coconut milk. When the tomatoes are soft but still lumpy, add lemongrass powder and lemon juice. , A pinch of salt and chicken essence
8. Finally, put it on the plate and decorate with lemon slices. If you like sour, you can also add lemon slices and lemon juice into the chicken broth. A bowl of thick milky soup is ready.
