Exercise:

Ingredients: native chicken, half coconut green, 2 red dates, 4-5 codonopsis pilosula, 2 longan pulp, 4-5 Lycium barbarum, about 10 tablet, iron stick yam, 1 root salt, a little mineral water, 300ml ginger, ginger 10g, 5g.

The practice of chicken coconut: open coconut green, first open it from the top with a hole opener, pour out the water and let it stand. Split the coconut green and get the meat. You can scrape it out with a spoon.

Peel and wash yam, and cut into sections. Wash red dates, medlar, longan pulp and codonopsis pilosula, and air dry. Cut the chicken into pieces and wash it. Use chicken well.

You can soak in clean water to remove blood. Pour coconut juice, red dates, medlar, codonopsis pilosula, longan pulp, yam, coconut pulp and chicken into the pot. Cover the pot, turn to low heat and cook slowly, about half an hour to an hour.

If you like the rich flavor, add coconut water, so the coconut flavor is very strong. If you don't like it too sweet, you can add mineral water in moderation. Don't add salt when cooking. After cooking, add salt to taste, and add some pepper to taste. When eating, eat soup before eating meat. This soup is very fresh and sweet.

Dip: ginger paste, ginger onion, soy sauce, sesame oil. Gaza ginger is really delicious. Tip: Making soup with mineral water or mountain spring water tastes better than tap water. It is also delicious to cook other hot pot side dishes with coconut green chicken soup.

Nutritional value:

1. Water content of coconut juice and coconut meat: protein, fructose, glucose, sucrose, fat, vitamin B 1, vitamin E, vitamin C, potassium, calcium, magnesium, etc.

2. The oil content of coconut meat is as high as 35%, mainly palmitic acid, oleic acid, lauric acid, fatty acid and free fatty acid. Coconut contains sugar, fat, protein, vitamin B, vitamin C, potassium, magnesium and other trace elements, which can effectively supplement human nutrients and improve the body's disease resistance.

Green coconut for soup. Green coconut can not only take out the pulp to make soup, but also directly use its coconut shell to make soup. Some restaurants will use green coconut to make black-bone chicken soup, which is very popular. People think it is nutritious, delicious and fragrant.

Coconut green is easy to get, so it is more convenient to make coconut chicken soup. When coconut green is used to make chicken coconut, in the process of cooking chicken coconut, the fragrance of coconut green itself will penetrate into the chicken itself, and coconut juice is also rich in vitamins, which will not waste the coconut juice itself, but also allow the chicken to fully absorb it and taste delicious.