2. Soak the sea coconut in warm water and wash it. Cut the chicken into small pieces, blanch, wash away the blood stains and drain. Cut the onion into large pieces.
3. Put all the materials into the casserole, inject clean water and add a few drops of Shaoxing wine. After the fire boils, turn to low heat for 2 hours.
4. Take out the onion, season with salt and stew for half an hour. If you use a purple casserole, you need to cook it for 3 hours or 4 hours.
5, the first choice is to ensure that the skin of the sea coconut is closely attached to the white and transparent pulp, rather than falling off loosely. Fresh sea coconuts are fragrant. If you pick it up, there is a lot of water coming out of it, which smells bad. Those are stale sea coconuts.
6, and the maturity of sea coconut, you need to choose QQ white and transparent meat, don't buy too hard meat, otherwise you will not eat smooth and tender meat, but hard meat residue.
7. Seaweed coconut is native to Africa and is famous for its remarkable effect of clearing away heat and relieving cough. Has the effects of nourishing yin, invigorating kidney, moistening lung, caring skin, and strengthening body. Native chicken is rich in nutrition, which not only tonifies qi but also enriches blood. Combined into soup, it has comprehensive nutrition and is a good tonic.