2 chicken legs, 2 coconut trees, 2 water, 2 ginger slices, 2 salt slices, and onion 1 root.

Practice steps

1. Put the chicken leg in cold water, boil it, skim the blood foam, take it out and rinse it with water.

2. Cut the coconut green with a knife, pour out the coconut juice and scrape off the coconut meat with a spoon.

3. Slice ginger.

4. Put the chicken legs, coconut meat and ginger slices into the pot, pour the coconut juice, and then add the right amount of water. I cooked it in an electric purple casserole, using the old fire soup mode, and cooked it for two and a half hours. If you cook soup with gas fire, turn to low heat for two hours after the fire boils.

5, sprinkle a little salt, a little chives, very sweet. The chicken in the soup can be dipped in soy sauce, green lemon juice and millet pepper.