STEP 1 OF 9
Blanch the Chicken
USESFresh Whole Chicken, blanched, drained (0.5 whole)
Place chicken into boiling water and cook for about 2 minutes on both sides.
Go to YouTube · 0:24STEP 2 OF 9
Crack Open Coconut
USESCoconut, cracked, pulp reserved (1 piece)
Beat the center of the coconut all around with the back of a knife until it cracks.
Go to YouTube · 0:46STEP 3 OF 9
Collect Coconut Juice
Carefully pour out and catch all the coconut juice from the cracked coconut.
Go to YouTube · 1:00STEP 4 OF 9
Remove Coconut Pulp
Take out the coconut pulp and set it aside for use in the soup.
Go to YouTube · 1:12STEP 5 OF 9
Strain Coconut Juice
Pour the coconut juice through a sieve to remove any shell fragments.
Go to YouTube · 1:30STEP 6 OF 9
Add All Ingredients
USESRed Date, rinsed (8 clove)·Goji Berry, rinsed (10 gram)·Ginger, flattened (4.5 slice)·Dried Scallop ("Yiu Chue"), rinsed (30 gram)·Lotus Seed, rinsed (30 gram)·Dried Lily Bulb, rinsed (30 gram)
Place chicken, coconut pulp, red dates, goji berries, lotus seeds, dried scallops, lily bulb, and ginger into the pot.
Go to YouTube · 1:35STEP 7 OF 9
Add Liquids
USESWater, to cover (as needed)
Pour in the strained coconut juice, then fill the pot with water to cover everything.
Go to YouTube · 2:12STEP 8 OF 9
Simmer the Soup
Cook on low heat for 3 hours until the soup is rich and fragrant.
Go to YouTube · 2:25STEP 9 OF 9
Season and Finish
Add salt to taste, then skim off excess oil from the surface before serving.
Go to YouTube · 2:37