Recipe for making Mushroom and Coconut Chicken

Making materials:

Ingredients: 550 grams of chicken, 1 coconut.

Accessories: 20 grams of shiitake mushrooms (dried), 12 red dates (dried).

Seasonings: 15 grams of chives, 15 grams of ginger, about 5 grams of refined salt, 1 gram of MSG, and 20 grams of cooking oil.

Preparation method:

Step 1: Wash the chicken, chop it into medium-sized pieces with a knife, blanch it in boiling water, take it out and wash off the skin and scum. Drain and set aside.

Step 2: Take the juice from the coconut and cut the coconut meat into pieces for later use.

Step 3: Soak the mushrooms, remove the stems, wash and slice them; soak the red dates, remove the cores, wash and drain and set aside.

Step 4: Wash and cut the chives into flowers; peel, wash and cut the ginger into slices and set aside. Step 5: Pour an appropriate amount of oil into the wok and heat it up. Add the ginger slices and stir-fry until fragrant. Then add the chicken pieces and shiitake mushroom slices and stir-fry evenly.

Step 6: Then transfer it to the clay pot, add an appropriate amount of water, add coconut milk, coconut meat and red dates, and bring to a boil over high heat.

Step 7: Turn to low heat and simmer slowly until cooked and fragrant, add appropriate amount of refined salt and MSG to adjust the flavor, sprinkle with chopped green onion and serve.