Coconut stewed chicken belongs to Cantonese cuisine. It is a kind of Taoist tonic soup. A typical Cantonese housewife will use this home tonic soup. Most of the dishes on the first course of the banquet are this soup.


Half a chicken
1 coconut
2 g salt
1 red jujube
15 pieces of Chinese wolfberry
20 grains of Asparagus
1 piece of ginger


Step 1
Prepare the ingredients. Ask the boss to help remove the hard shell of the coconut in the market

Step 2
Make 2 small holes on the top of the coconut with a sharp tool

Step 3
Pour out the coconut juice

Step 4
Peeled coconut

Step 5
Cut small strips

Step 6
Wash the chicken to get rid of fat, chop the large pieces and heat them with cold water

Step 7
Boil the foam without covering and skim it away

Step 8
Take out the drained water

Step 9
Pour the coconut juice into the soup pot

Step 10
Put in all the ingredients except the Chinese wolfberry

Step 11
Add appropriate amount of water

Step 12
Cover, bring to a boil over high heat and turn to low heat for 1.5 ~ 2 hours

Step 13
Wash the Chinese wolfberry 10 minutes before turning off the heat

Step 14
Turn off the heat, add salt to taste, and the delicious coconut chicken soup will be ready