condiments

Chicken 1

Coconut 1

condiments

Cordyceps flower

5 grams

Chinese yam

400 grams

water chestnut

300 grams

Leaf mustard

300 grams

cuttlefish

300 grams

condiment

soybean

50 ml

Jiang Sha

10g

pepper

two

kumquat

two

The method of coconut chicken hotpot

1. Cut the chicken, wash it, drain the water, and take coconut juice and coconut meat from fresh coconut.

2. Pour the coconut juice and coconut meat into the casserole, boil it, add the chicken pieces, and remove the floating powder on the surface after boiling.

3. Cook the chicken pieces (after boiling, cook for 3-5 minutes), and add a small amount of fresh Cordyceps to decorate, and serve. Iron stick yam, cuttlefish balls, horseshoes, mustard greens, etc. can be added. Put it in the pot and cook it together.

4. Preparation of dipping sauce: First squeeze kumquat juice into soy sauce, then mix with ginger. If you like spicy food, add some red pepper rings and prepare a bowl of delicious dipping sauce, which is very local.