Coconut Chicken Soup

Overview

Since giving birth to the baby, my health has deteriorated a lot. I want to eat better to make up for it, but I am worried about high blood sugar. Passing by the vegetable market, there were old coconuts on the side. I thought about buying two clay pot chickens. If I ate them occasionally, it would be fine.

Tags

• soups
• old coconut
• orchard chicken

Ingredients

Steps

1. 1 Use a knife to chop off the hard shell of the coconut, and then use a peeling knife to peel off the brown skin. (This process is very hard.)

   

2. 2 Two coconuts of water. There are about 4 bowls of water. (Before chopping the coconut shell, it is best to put the coconut water into a large bowl or pot for later use. In case the shell is broken or cracked inside, causing the coconut water to flow out.)

   

3. 3 Wash the coconut meat and cut into strips.

   

4. 4 Wash the chicken, chop it into pieces, submerge it with salt, oil, and shredded ginger for half an hour. (My wife made a mistake and added soy sauce, and the soup that came out in the end was not very clear.)

   

5. 5 Pour appropriate amount of water into the pot, add coconut meat, and simmer over high heat for one hour.

   

6. 6 After an hour, add the chicken and cook over high heat, then cook over medium heat for 20 minutes, then pour in the coconut water and cook over low heat for about 20 minutes.

   

7. 7 Finished product. (Because the chicken has been submerged before, there is no need to add salt. The taste is just right.)