1, the coconut opens its mouth and pours out the coconut juice.

2. Peel the skin off the surface of the coconut, gently pat and circle along the lower part of the center line of the coconut with the back of the knife. Coconuts break their shells easily.

3. After opening the shell, scoop out the coconut meat with a spoon and cut it into small pieces for later use.

4. The whole chicken is also cut into small pieces.

5. Prepare a casserole, add coconut juice and coconut meat together, and boil over high fire to remove any floating foam. If the coconut juice is not enough, you can add some water, and be careful not to exceed the coconut juice.

6. After the coconut juice is boiled, add chicken pieces, ginger slices, red dates and medlar, boil off the floating foam and take it out again. Boil 10- 15 minutes.

7. When cooking chicken, let's make a dip, 2 tablespoons of soy sauce, 65,438+0 teaspoons of Jiang Mo and 65,438+0 teaspoons of chopped red pepper, then squeeze some lemon juice into it and mix well. It would be better if there were ginger and green orange. If it is not easy to buy, choose ordinary ginger and green lemon.

8. When the chicken is cooked, you can eat it. Eat soup first and then chicken dipped in sauce. Sweet and fragrant, especially delicious.

9. After eating chicken, you can also keep leeks, add some chrysanthemums, corn, mushrooms, fresh shrimps, or other favorite vegetables and meat, which are all very good.