Saturday, May 14, 2011

Double-boiled Coconut Chicken Soup









The cool and refreshing coconut water must be the best thirst quencher for this hot and humid May.


Ingredients:
(serves 2)

2 young coconuts
2 chicken drumsticks or wings (blanched in hot water)
3 parts chicken stock + 1 part coconut water (sufficient to fill the coconut)
2 red dates
2 Chinese mushroom (soaked and squeezed out excess water)
Small piece of snow fungus (soaked, cut into bite-sized)
1 tbsp wolfberries


Method:
1) Crack open the top portion of the young coconut and drain the coconut water into a container.  Enjoy your coconut water, leaving a little for making the soup.  You can either scrape some coconut flesh and cook them in the soup, or leave the flesh intact and enjoy it after drinking the soup.

2) Fill each coconut shell with a small piece of chicken, red date, mushroom, snow fungus and top up with chicken stock + coconut water.   Cover with coconut lid.

3) Steam over high heat for 30 minutes.  Add a pinch of salt and wolfberries.   Steam for another 5 minutes and serve hot. 

1 comment:

  1. One of my favourite soups, but those that I've tasted used old coconuts.
    Young ones seem to be more refreshing :)

    ReplyDelete

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