The tropical sunlight filters through the coconut grove, leaving behind golden beams of light. On this land filled with natural beauty, we use the freshest ingredients to create a coconut chicken soup that warms the heart. This soup is rich and delicious, allowing everyone who tastes it to feel the gifts of nature and our passion for food.
Ingredients for coconut chicken soup:
| Female chicken | 500g |
| Coconut meat | 100g |
| Coconut water | 100g |
| Jujube | 10g |
| Mongolian milkvetch | 10g |
| Codonopsis pilosula | 10g |
| Wolfberry | 8g |
| Salt | 3g |
Step:
1.Gently place the female chicken in cold water, and as the temperature rises with the heat, tiny bubbles gradually appear on the surface of the chicken, accompanied by a delicate aroma that fills the air. When the blanching process is completed, the female chicken is carefully lifted out. Water droplets slide down her body, shimmering like crystal under the light. The meat of the female chicken is tender, and after the blanching process, it releases an enticing aroma. This blanching step not only removes any gamey taste from the chicken but also enhances its tenderness and juiciness.
2.Gently place the blanched female chicken into the clay pot, and it emits a subtle chicken aroma. The meat of the mother hen is tender and smooth, promising a delightful texture and satisfaction. Next, cut fresh coconut meat into thin strips and gently add it to the clay pot. The coconut meat brings a rich and sweet flavor that blends harmoniously with the soup. Coconut water is poured into the pot, soothingly flowing in, clear and transparent, as if it were nature’s gift. The coconut water adds a delicate texture and unique taste to this dish, complementing the other ingredients. Red dates are carefully sliced, with their pits removed. They adorn the soup like small rubies, adding color and sweetness. Mongolian milkvetch and Codonopsis pilosula, two precious herbs, are washed and added to the pot, providing a health-boosting element to this delicious dish. Lastly, enough clean water is added to the clay pot, just enough to cover all the ingredients. The clear transparency of the water will showcase the true essence of the dish, immersing each bite in a rich and wonderful mouthfeel.
3.Cover the pot with a lid, and the flames in the clay pot grow stronger, rapidly transferring heat. The broth gradually simmers, and with the fierce heat, the aroma of the dish becomes even more pronounced. Every drop of the soup is filled with the essence of chicken and coconut. Adjust the heat to low, and at this moment, the essence of the dish will slowly release, emanating an intoxicating fragrance. The 60-minute simmering journey on low heat requires patience. The meat of the female chicken becomes even more tender and juicy, while the sweetness of the coconut meat gradually melds into the soup, adding a layer of rich flavor to the dish. The red dates, Mongolian milkvetch, and Codonopsis pilosula also release their essence during the simmering process.
4.Gently sprinkle in a handful of goji berries, like stars adorning the dish, adding a vibrant touch of color to the coconut chicken soup. A suitable amount of salt is gently added, precisely adjusting the flavor of the dish, making each bite perfectly savory. The interplay of salt with the coconut and chicken creates a wonderful chemical reaction that leaves a lingering taste. After 10 minutes of simmering, the dish has reached the perfect state, and it is time to serve it on the table. The room is filled with a rich appetite and a sense of happiness. At this moment, all the waiting becomes worthwhile because deliciousness is about to emerge.
