How To Make Coconut Chicken Hotpot

 

Coconut chicken hotpot is a medicinal soup that you would love to try it's so yummy.

Ingredients

1 Piece Copior Coconut 

 10.6 ounces of young coconut 

 1 lb 12.2 oz chicken 

 2 tbsp jujube 

 0.2 cup ginger 

 0.5 tbsp salt 

 1 tablespoon of wolfberry 

 6 cups of water 

 1 tablespoon of chopped pepper [dip] 

 1 tablespoon chopped ginger 

 1 tablespoon chopped garlic 

 1 tablespoon chopped coriander 

 1 tablespoon of lemon juice 

 2 tablespoons of soy sauce 

 2 tablespoons of water 

 7.1 ounces of shrimp 

 1 pound 1.6 ounces of beef, slices 

 5.3 oz fish fillets, slices 

 2 eringi 

 2 edible mushrooms 

 Directions 

1. Open the coconut (drill the surface and crack it) and store the coconut water and copra. Slice the copra. 

 2. Put the copra in a blender and pour in coconut water. Mix with coconut cream. Pour into a large bowl (use a strainer). Set aside. 

3. Roughly cut half of the chicken. Set aside. 

 4. Add jujube, ginger, goji berries, and salt to a large saucepan. Pour the coconut cream. allow boiling. Add the chicken. cook properly.

 5. Add meat, seafood, vegetables, and other pan ingredients to the pan. fun! 

 6 In a small bowl, mix chopped pepper, chopped ginger, chopped garlic, chopped coriander, lemon juice, soy sauce, and water. Mix well.

Done and ready to serve