The ingredients of chicken soup with coconut are: chicken, coconut, salt, cooking wine, ginger.

Coconut selection:

1, coconut is generally divided into two kinds, one is green coconut, one is yellow coconut, in order to drink coconut juice on the choice of green coconut, the rest can choose yellow coconut;

2, the coconut will be shaken can judge the amount of juice of the coconut, the quality of the heavier is more tender;

3, the smell of the coconut is normal, the flesh of the white is more tender.

Chicken selection method:

1, turn over the chicken belly at the feathers to see the fat, the root of the feathers of the subcutaneous fat yellow, like the color of egg yolk, feed chicken white.

2, choose the fat chicken, the fattier the better taste, the leaner the less fragrant, do not be afraid of oil, chicken oil can be used separately under the noodles or vegetable soup, taste much better than lard.

3, most of the free-range chicken, feeding time is longer, often have a thick layer of callus under the feet, feed chicken feeding time is short, the bottom of the foot is more tender.

4, choose healthy chickens, good spirit, eyes, hair color shiny, no dilute stool in the anus, small insects.

Coconut chicken soup practice:

1, the chicken washed, ginger cut into large pieces to be used;

2, coconut perforation, pouring out the coconut milk, and then cracked open the coconut, the meat stripped;

3, the meat paste shell side scraped clean, and then washed and cut strips standby;

4, coconut milk filtering to be used, the chicken into the addition of wine in a pot of boiling water blanching, and then chopped blocks

5, take the soup pot, put the chicken pieces, pat the ginger pieces, pour in the coconut milk, add the right amount of water;

6, high heat and boil, boil 2 to 3 hours or so, add salt to taste.