Coconut and Chestnut Claypot Chicken
Overview
Fresh coconut, with a strong coconut aroma, plus the sweetness of chestnut powder, and the freshness of chicken, make a bowl of this soup in autumn. It is moist and not greasy. This is a home-cooked soup recipe not to be missed.
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Ingredients
Steps
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Prepare the ingredients, cook the chestnuts in advance and remove the brown skin.
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Cut the coconut open, pour out the green coconut, and cut the coconut meat into pieces.
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Half a fresh chicken, cut into large pieces.
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Boil the diced chicken in a pot of cold water to remove the foam and take it out.
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Add appropriate amount of water to the soup pot, add coconut meat, chestnuts, chicken pieces, ginger slices and candied dates together.
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After it boils over high heat, use a spoon to remove the foam and excess oil.
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Bring to a boil over high heat for 10 minutes, then turn to low heat and simmer for about 40 minutes. Check the surface of the soup halfway through and use a spoon to scoop out any excess oil.
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The chicken fat can be saved for blanching vegetables or making soup without wasting it.
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After simmering for 40 minutes, turn to high heat, slowly pour in the green coconut, cook for another 10 minutes and then add salt to taste.
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Finished product picture.
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Finished product picture.
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Finished product picture.
