0.5 old hen, south ginger 1 piece, old coconut 1 piece, citronella stem, sour water, lemon leaves, straw mushroom, fish sauce, sugar, lemon juice and salt 3 tablespoons.

working methods

1. Old hen with a piece of southern ginger (no ginger).

2. Peel an old coconut, pour out coconut water and put it in the cooking machine to make juice. What comes out is snow-white coconut juice. Wrap it in a fish pot and wring out the juice. (This step is very simple. Because there is a lot of coconut oil, it is easy to screw out. ) 。

3. Heat the coconut milk to a boiling state and add it to the chicken soup that has been cooked for 40 minutes (no cold water can be added in the middle of the soup. Similarly, heat the coconut milk and pour it in).

4. Add chopped citronella stalks, straw mushrooms/lemon leaves/sour water (without sour plum juice or white vinegar) and cook for another 15 minutes. Add fish sauce/sugar to taste, then add three tablespoons lemon juice and turn off the heat.

skill

If you don't want to drink sour soup, just add citronella and coconut juice and season with salt, which is a very delicious coconut chicken soup. If you add acid, it will become an exotic soup. You can choose between two flavors. Because I didn't buy lemon leaves here, I used lemon slices. Nanjiang and citronella are both things with special fragrance. Generally, it can't be replaced by something else. This soup looks oily. Not just chicken oil. There is a lot of oil in coconut milk. You must choose the old coconut. You can put it in a baking tray if you are interested. Open the oven to 130- 150 and let it dry slowly. You'll get coconut milk. But it takes a long time. Can't use strong fire. It will change color. Coconut milk is inherently nutritious.