Slowly simmered over a fine fire, the slightest hint of coconut flavor along the edge of the pot into the air, and then served to mom after the soup is done, the chicken is moist and nourishing, and the coconut meat is white and sticky. Calorie count: 294kcal/person
Ingredients
1 coconut
1 chicken
1 tablespoon of almonds
30g of ham
3000ml of water
2 teaspoons of salt
1/2 teaspoon of pepper
Methods
Cut a small hole in the top of the coconut with a chopper, pour out the coconut milk and set aside, then split it in the middle and scoop out the inner flesh with a metal spoon, then peel off the surface crumbs and slice it into small pieces.
Wash the black chicken, chop off the head and claws, and tear off the skin with your hands. Cut the Jinhua ham into thin slices.
Put water in a pot, bring to a boil, add the chicken, almonds and slices of Jinhua ham, and turn up the heat to boil again.
Put the coconut meat slices into the pot, turn down the heat and cook slowly for 2 hours.
Season with salt and white pepper before removing from heat.
Tips
The best way to cook chicken soup is to use older chicken, so that the soup will be more nutritious.
When boiling the chicken, you should skim off the foam from time to time to maintain the purity of the chicken soup.
Effects: Coconut chicken soup is deliciously sweet and beneficial to the stomach and intestines.