Formula material:

Coconut 1 piece, black-bone chicken 1 piece, almond 1 spoon (15g), Jinhua ham 30g, clean water 3000ml, salt 2 teaspoons (10g) and white pepper half teaspoon (3g).

Recipe practice:

1. Cut a small hole in the top of the coconut with a knife, pour out the coconut juice for later use, cut it in the middle, dig out the coconut meat on the inner wall with a metal spoon, then cut off the crumbs on the surface and cut it into small pieces.

2. Wash the black-bone chicken, chop off the head and claws, and tear off the chicken skin by hand. Sliced Jinhua ham.

3. Put water in the pot, boil it, and roll the black-bone chicken and Nanxing excrement around.

4. Put the coconut slices into the pot and simmer for 2 hours.

5. Add salt and white pepper before leaving the fire.

Recipe tip:

1, it is best to choose older black-bone chicken for cooking black-bone chicken soup, so that the soup will be more nutritious.

2. When cooking black-bone chicken, skim the floating foam from time to time to keep the chicken soup pure.