Saturday, September 13, 2014

13 Sep 14 (Sat) - Double-boiled Coconut Chicken Soup

Saw this simple recipe from a variety show recently and decided to give it a try. The soup has a nice coconut fragrance which is rather unique. The actual recipe asked for chicken stock and so I DIY my own chicken stock. Since I had leftover chicken stock, I used it to cook rice. The bones had some meat on them and I ate those too so basically nothing was wasted.

1/4 - 1/2 chicken breast meat, cut into small pieces
1 set of chicken breast bone, cut into 4 pieces
1 small thai coconut
2 bowls of water
4 red dates, rinse
salt to taste

1.  Place chicken breast bones, chicken breast meat and water into a pot and bring to boil
2.  Lower flame and remove chicken breast meat when it turns white
3.  Let the chicken stock simmer for another 5 -8 minutes and off the heat
4.  Empty the coconut water
5.  Place blanched chicken meat and red dates into the empty coconut
6.  Pour chicken stock into the coconut and leave about 1 cm gap from the opening
7.  Cover the coconut opening
8.  Place the coconut in a pot and fill the pot with water till it covers half the coconut
9.  Bring to boil and simmer for about 45 minutes to 1 hour
10.  Add salt to taste and either eat directly from the coconut or pour into a serving bowl

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