Herbal Coconut Chicken Soup Recipe

Herbal Coconut Chicken Soup Recipe

(Malaysian Soup Recipe)

10 g pak kei (Astragalus membranaceus)

10 g kei chi (lycium chinense mill)

10 g tong sum (Radix Codonopsitis)

6 Chinese red dates, seeded and slit

Half a chicken (preferably free-range and about 750 g), skinned

1 big old coconut, husk removed

Salt to taste

Method:

Saw 3½ cm off the top of the coconut and keep this portion as a lid.  Retain the coconut meat but drain off coconut water.  Wash clean.  Scald the coconut in a pot of hot water for 5-10 minutes (to remove the bitter taste).  Stand coconut in a big bowl filled with water.  Cut chicken into bite-sized pieces.  Scald chicken with hot water for 5 minutes and drain well.  Bring 2 cups water in a saucepan to a boil.  Add herbs and boil for 10 minutes.  Add chicken meat and simmer for 5 minutes.  Remove scum, if any, around the top.  Pour the boiled soup into the coconut and cover with the lid.  Steam coconut for 1½ to 2 hours.  Add salt to taste before serving.

Note:  Old coconuts can be bought in the wet markets and Chinese herbs are obtained from Chinese medicinal stores.