International Student's Version of Coconut Chicken Hot Pot

Ingredients:

Corn Chicken, Coconut Water, Coconut Nuggets, Mushrooms, Bean Sprouts, Vegetables (add as much as you like), Bamboo Piths (the essence of Coconut Chicken!). .

Dipping Sauce:

A little ginger + minced garlic + millet chili + cilantro + one lime squeezed out of its juice + 1 tbsp oyster sauce + 3 tbsp soy sauce + 1 tbsp balsamic vinegar + a little sandy ginger (sandy ginger is the soul!! Put in more ginger if you don't have sand ginger).

Practice:

1, first pour 1.5 bottles of coconut water and about 400ml of mineral water (note that we have a lot of ingredients so we need so much, generally speaking, 1 bottle of coconut water will be enough, mineral water can be added or not, you can not like sweet mineral water).

2, the water boiled first pour into the processed corn chicken pieces, coconut blocks, you can add some red dates and berries.

3, after cooking for a while add bean sprouts and mushrooms continue to cook.

4, the chicken is almost cooked and then add vegetables to cook.

5, almost out of the pot when adding washed bamboo pith.

6, a little hot a minute can be out of the pot!