BLACK SILKIE CHICKEN SOUP WITH COCONUT AND AMERICAN GINSENG


BLACK SILKIE CHICKEN SOUP WITH COCONUT AND AMERICAN GINSENG Thumbnail

BLACK SILKIE CHICKEN SOUP WITH COCONUT AND AMERICAN GINSENG



This soup is easy to prepare but take considerable amount of time to cook, surprisingly tasty and well worth the time. Traditionally used in chinese medicine to help boost immune system, relieve cold and flu symptoms, warm the body and improve mental performance and well being.

Ingredients:

  • 1 brown(matured) coconut
  • 1 silkie chicken (black chicken)
  • 10g wolfberries
  • 5g American ginseng
  • 5 red date
  • 1.8 liter of water

Directions:



1. Tap hard around the equator of the coconut using the back of a heavy knife or hammer. Continue while rotating with your hand until the coconut is cracked open.



2. Use a bowl to catch the coconut juice when it splits open.



3. Remove coconut flesh by plying between hard coconut shell and meat. Apply some pressure and the meat will pop right out. Cut into small pieces.



4.  Plying between hard coconut shell and meat to remove coconut flesh.



5. Wash and thoroughly clean the coconut flesh.



6. Remove chicken skin, blanch in boiling water.



7. Wash and clean chicken flesh in running water.



8. Add in coconut, american ginseng, red date and silkie chicken.



9. Add in coconut juice and 1.8l of boiling water or until all ingredients is completely submerge.



10. Slow cook for 4 hours.



11. Soak dried wolfberries for a few minutes.



12. 15 minutes before serving, remove excess fat from the soup.



13. Add in soaked wolfberries and salt to taste.



14. Healthy and delicious, silkie chicken soup with ginseng and coconut.

Photo & Recipe credited to: My Kitchen 101


Ingredients used in this recipe

# Item Name Unit Quantity Price
1 Big Red Dates 200g 1 RM 9.95

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