Sea Coconut and Lily Chicken

There are many kinds of coconut, and different coconuts are suitable for different methods. Lily is a very good food ingredient, it can have a nourishing effect. When making soup, don't make too much to avoid wasting it. Sea coconut and lily stewed chicken is actually very simple to make and has many benefits. Be careful about how much you use, don't make too much and avoid waste. It can promote the production of body fluids and quench thirst, and can also be used in combination with other medicinal herbs.

Sea coconut is a very popular soup ingredient in the province and Hong Kong. People believe that it has the effects of moistening the lungs and relieving coughs, nourishing yin and removing dryness. Sea coconut is often paired with lily, American ginseng, cordyceps flower, bamboo chicken, crocodile meat and other similarly nourishing and invigorating ingredients to make soup, which is neither cold nor dry and suitable for the whole family. (3-4 servings) Free-range chicken: 1 Candied dates: 3 Sea coconut (dried): 30g Ginger: 3 slices Water: 8 bowls Lily (dried): 20g

practice

1. Wash the sea coconut and lily, and soak them in clean water for 1 hour;

2. Wash the slaughtered chicken, remove the fat, cut into pieces, blanch and remove from water;

3. Rinse the candied dates slightly;

4. Boil water, add all ingredients, cook over high heat for 20 minutes, then simmer over low heat for an hour and a half, season with salt and serve.

effect:

Nourishes yin and refreshes the mind, soothes the heart and calms the nerves, moisturizes the skin and nourishes the complexion.

How to cook sea coconut and lily chicken

Sea coconut is a very popular soup ingredient in the province and Hong Kong. People believe that it has the effects of moistening the lungs and relieving coughs, nourishing yin and removing dryness. Sea coconut is often paired with lily, American ginseng, cordyceps flower, bamboo chicken, crocodile meat and other similarly nourishing and invigorating ingredients to make soup, which is neither cold nor dry and suitable for the whole family. (Serves 3-4) Free-range chicken: 1 Candied dates: 3 Sea coconut (dried): 30 grams Ginger: 3 slices Water: 8 bowls Lily (dried): 20 grams.

1. Wash the sea coconut and lily, and soak them in clean water for 1 hour;

2. Wash the slaughtered chicken, remove the fat, cut into pieces, blanch in water and take out;

3. Rinse the candied dates slightly;

4. Boil water, add all ingredients, cook over high heat for 20 minutes, then simmer over low heat for an hour and a half, season with salt and serve.

How to cook bamboo chicken with sea coconut and lily

Recipe Ingredients

One bamboo chicken, sea coconut, dried lily, lean pork, candied dates, adenophora, polygonatum, and ginger slices.

Preparation method

1. Wash the bamboo chicken first, remove the internal organs, and split the belly of the bamboo chicken with a knife, but do not cut it off. Rinse again.

2. Wash the lean meat and cut it into 4 cm square pieces. Soak the dried lilies in warm water until soft and set aside. Wash the other ingredients.

3. Put the bamboo chicken into a pot of boiling water, blanch it briefly to remove the blood, then take it out and rinse it with cold water and wash it again.

4. Place all ingredients into a clay pot, pour in cold water, bring to a boil, cook over high heat for about 20 minutes, then reduce heat and simmer for 2 to 3 hours. Season and serve.