Recipe • Fortune Double-boiled Chicken soup in Coconut

I had been thinking about making a soup that is nourishing and flavorful, at the same time presentable for Chinese New Year (CNY) dinner.
Then I saw coconuts at the supermarket and recalled seeing posts of chicken soup in coconut. That gave me an idea and here's my recipe for Fortune Double-boiled Chicken Soup in Coconut.
I hope you will like this as much as we did! The light herbal complements the natural sweet tasting soup! (♡˙︶˙♡)

（╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.

Kindly do not claim recipe as your own. Thank you!

Ingredients:
(Servings in 3 coconuts)
3 Coconuts (I bought mine from the supermarket with the top ready-opened)
2 boneless Chicken Thighs, de-skin
3 pieces of Fortune brand Locos, retain some of the brine (Note 1)
3 dried Chinese Mushrooms, pre-soaked in warm water
5g Dang Gui (or 1 piece,cut into 3 slices)
10g Huai Shan
10g Yu Zhu
3 Red Dates, pre-soaked in warm water
1 tsp Wolfberries, pre-soaked in warm water

Method:
•Wash and cut chicken thigh into 6 pieces of moderate size, parboil briefly in boiling water. Remove, rinse off excess scum and lightly season with some salt and sugar.
•Pour out coconut water into a jug and scrap out the coconut flesh, set aside. The 3 coconuts yield 900ml of coconut water which will be more than enough.


•Divide all the ingredients (except wolfberries) and place them into each coconut.
•Add 2 tablespoons of Locos brine into each coconut followed by coconut water until 3/4 full. Do not fill to the brim to prevent overflowing as the ingredients will let out natural juices and also, huai shan will expand after cooked.


•Prepare a steamer or a pot big enough for 3 coconuts, pour sufficient water and bring it to a fierce boil. Arrange the coconuts in the pot/steamer, lower flamer to medium-low and steam for 2 hours.

⚠️ Do keep a look out and top up steamer with more boiling water during steaming.
•Place wolfberries and some coconut flesh after 2 hours, off the fire and cover with lid.
Allow to rest for at least 10mins before serving.

Note:
(1) You may also replace Locos with Abalone :)


Need more easy recipes for Chinese New Year? Click here (｡･ω･｡)ﾉ♡
Wishing everyone a
Prosperous Lunar New Year!

Comments

Post a Comment

Popular posts from this blog

Recipe • The Very Versatile Anchovy Soup Stock!

Image
I cook chinese style vegetable soup pretty often. It's a good way to increase the kids' vegetables intake and convenient for days when I only whip up a soup and meat dish. Most importantly, the boys love drinking their soup when it's cooked with this stock! This stock is suitable for many types of Chinese soup, example: Chinese Spinach meatballs/fishballs soup Wolfberry Leaves egg drop soup Yong Tau Foo soup Cabbage soup Shrimp-Pork dumplings soup Winter Melon soup & Cai Xin or Xiao Bai Cai soup too! I often get queries on what is the soup base when I post photos of such soup, so I think it's high time I give this delicious and versatile soup base its own space in this blog! Also, I hope my own kids will get to follow this recipe here and cook their favorite "mummy's soup" in future and be able to reminisce the taste of their childhood! (♡˙︶˙♡) （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on
Read more

Recipe • Nam Yu Crispy Pork 南乳炸肉

Image
This recipe which I'm sharing is an easy & flavorful meat dish. Nam Yu is also known as fermented red beancurd, often eaten as a side condiment with Teochew porridge or used as a marinate for meat. Do give this homestyle Nam Yu Crispy Pork 南乳炸肉 a try! :) Ingredients: 350gm Pork Belly, remove skin 2 cubes of Fermented Red Beancurd + 1tsp of sauce 1 Egg 1tsp minced Garlic 1/2tsp Five Spices Powder 1/2tsp Sugar 2tsp Sesame Oil 2tsp Light Soy Sauce 3/4TBS Oyster Sauce 2TBS Hua Diao Wine Dashes of White Pepper 4TBS (heap) Cornflour Method: •Remove pork belly skin. Cut into 3-4 pieces of 15cm length, 3cm thickness. •Wash and pat dry. •Marinate pork belly with the above ingredients, except cornflour. •Mix in cornflour last, after pork belly is well-mixed with marinate. •Leave in the fridge (Mine was 6hrs, overnight is ok too) •Remove from fridge about 1hr before frying, mix pork belly with marinate again. •Heat oil, deep fry the meat till golden brown.
Read more

Recipe • Luncheon Meat & Potatoes in Baked Beans Sauce

Image
The hubby spotted a can of baked beans in our kitchen cabinet, told me it's been awhile since he last ate Luncheon Meat & Potatoes in Baked Beans Sauce and requested for the dish. This is a common dish in most Singapore home-cooking and often seen at economic rice stalls (杂菜饭). （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: 150g Luncheon Meat (half of a big can), cubed 1 medium size Potato, cubed & soaked briefly in water 1/2 Red Onion, cut into thin wedges 1 can of Baked Beans (230g) Seasoning: 1tsp Sugar 1TBS Light Soy sauce 2TBS Tomato Ketchup 50ml Water Method:  • Heat a wok, add some cooking oil and pan-fry luncheon meat cubes until browned. •With the same wok, fry potato cubes til brown and crisp too. Preferably cooked through too, to shorten t
Read more