Nourishing coconut black chicken soup that smells delicious even through the screen


Nourishing coconut black chicken soup that smells delicious even through the screen

My little beast has been on vacation for two months, and I've been so busy. Now that school is finally back, I need to recharge. This coconut and black chicken soup is captivating just by the smell! The delicate fragrance of coconut blends with the aroma of black chicken meat. One sip is so delicious it's almost eyebrow-droppingly harmonious. The flesh of the old coconut is firm and chewy, and the more you chew, the more you can taste the sweetness of the coconut. The soup is fresh and nourishing, and it's refreshing without being greasy. Every sip brings out the sweetness of the coconut and the nourishing properties of the ingredients. After drinking it, I feel completely moisturized and comfortable!

Ingredients

Steps

  1. Remove the core of the red dates. Then, add the Chinese herbs such as Codonopsis pilosula, Astragalus root, and Polygonatum odoratum to the water and soak for about half an hour. Set aside.
    Remove the core of the red dates. Then, add the Chinese herbs such as Codonopsis pilosula, Astragalus root, and Polygonatum odoratum to the water and soak for about half an hour. Set aside.
  2. Cut the black-bone chicken into chunks and rinse thoroughly. Then, place the chicken in a pot of cold water and add sliced ginger, Sichuan peppercorns (or scallions), and cooking wine. Blanch the chicken. Rinse again and set aside. My beast loves chicken feet, so I bought an extra 250 grams for the soup.
    Cut the black-bone chicken into chunks and rinse thoroughly. Then, place the chicken in a pot of cold water and add sliced ginger, Sichuan peppercorns (or scallions), and cooking wine. Blanch the chicken. Rinse again and set aside. My beast loves chicken feet, so I bought an extra 250 grams for the soup.
  3. 1. Remove the brown skin from the old coconut (ask the coconut vendor to do this), rinse thoroughly, and place in a larger container. Use a knife to split the coconut, pour out the coconut water, and store it in a cool, dry container. Reserve the coconut shell for later use. 2. Be careful not to add the coconut water to the pot with other ingredients, as it will evaporate easily during cooking, which is wasteful.
    1. Remove the brown skin from the old coconut (ask the coconut vendor to do this), rinse thoroughly, and place in a larger container. Use a knife to split the coconut, pour out the coconut water, and store it in a cool, dry container. Reserve the coconut shell for later use. 2. Be careful not to add the coconut water to the pot with other ingredients, as it will evaporate easily during cooking, which is wasteful. 1. Remove the brown skin from the old coconut (ask the coconut vendor to do this), rinse thoroughly, and place in a larger container. Use a knife to split the coconut, pour out the coconut water, and store it in a cool, dry container. Reserve the coconut shell for later use. 2. Be careful not to add the coconut water to the pot with other ingredients, as it will evaporate easily during cooking, which is wasteful. 1. Remove the brown skin from the old coconut (ask the coconut vendor to do this), rinse thoroughly, and place in a larger container. Use a knife to split the coconut, pour out the coconut water, and store it in a cool, dry container. Reserve the coconut shell for later use. 2. Be careful not to add the coconut water to the pot with other ingredients, as it will evaporate easily during cooking, which is wasteful.
  4. Cut the coconut shell into small strips and place in a pot. If using a regular pot, cook for 25 minutes after the water boils. If using a pressure cooker, start venting and cook for about 15 minutes. This will allow the flavor of the coconut shell to be cooked through, making the coconut soup more fragrant.
    Cut the coconut shell into small strips and place in a pot. If using a regular pot, cook for 25 minutes after the water boils. If using a pressure cooker, start venting and cook for about 15 minutes. This will allow the flavor of the coconut shell to be cooked through, making the coconut soup more fragrant. Cut the coconut shell into small strips and place in a pot. If using a regular pot, cook for 25 minutes after the water boils. If using a pressure cooker, start venting and cook for about 15 minutes. This will allow the flavor of the coconut shell to be cooked through, making the coconut soup more fragrant.
  5. Wait for the pressure to naturally drop, then add the soaked Chinese herbs and blanched black-bone chicken. If using a pressure cooker, wait for the pressure cooker to vent and steam to form, then keep it at pressure for 8 minutes. If using a regular pot, cook for at least 30 minutes. After the pressure drops, open the lid. From a health perspective, drain the chicken fat from the soup; it can be used to cook noodles, vegetables, and other dishes.
    Wait for the pressure to naturally drop, then add the soaked Chinese herbs and blanched black-bone chicken. If using a pressure cooker, wait for the pressure cooker to vent and steam to form, then keep it at pressure for 8 minutes. If using a regular pot, cook for at least 30 minutes. After the pressure drops, open the lid. From a health perspective, drain the chicken fat from the soup; it can be used to cook noodles, vegetables, and other dishes. Wait for the pressure to naturally drop, then add the soaked Chinese herbs and blanched black-bone chicken. If using a pressure cooker, wait for the pressure cooker to vent and steam to form, then keep it at pressure for 8 minutes. If using a regular pot, cook for at least 30 minutes. After the pressure drops, open the lid. From a health perspective, drain the chicken fat from the soup; it can be used to cook noodles, vegetables, and other dishes.
  6. Then pour in the coconut water that you poured out earlier and boil for another 5 minutes, then add salt to taste.
    Then pour in the coconut water that you poured out earlier and boil for another 5 minutes, then add salt to taste.
  7. Finally, sprinkle in the goji berries and cook for another minute. Don't cook goji berries with other ingredients, as they will make the soup sour. This nourishing soup, whose aroma can be smelled through the screen, is making your mouth water!
    Finally, sprinkle in the goji berries and cook for another minute. Don't cook goji berries with other ingredients, as they will make the soup sour. This nourishing soup, whose aroma can be smelled through the screen, is making your mouth water! Finally, sprinkle in the goji berries and cook for another minute. Don't cook goji berries with other ingredients, as they will make the soup sour. This nourishing soup, whose aroma can be smelled through the screen, is making your mouth water!
Languages
Nährende Kokos-Schwarzhühnersuppe, die sogar durch den Bildschirm köstlich duftet - Deutsch (German) version
Nourishing coconut black chicken soup that smells delicious even through the screen - English version
Sopa nutritiva de pollo negro con coco que huele delicioso incluso a través de la pantalla - Española (Spanish) version
Soupe de poulet noir à la noix de coco nourrissante qui sent bon même à travers l'écran - Français (French) version
Sup ayam hitam kelapa bergizi yang berbau lezat bahkan melalui layar - Bahasa Indonesia (Indonesian) version
zuppa nutriente di pollo nero al cocco che profuma deliziosamente anche attraverso lo schermo - Italiana (Italian) version
画面越しでもおいしそうな香りがする栄養たっぷりココナッツブラックチキンスープ - 日本語 (Japanese) version
화면을 통해서도 맛있는 냄새가 나는 영양가 있는 코코넛 블랙 치킨 수프 - 한국인 (Korean) version
ซุปไก่ดำมะพร้าวบำรุงร่างกาย หอมอร่อยแม้ผ่านหน้าจอ - แบบไทย (Thai) version
隔著屏都聞到香的滋補椰子烏雞湯 - 香港繁體中文 (Traditional Chinese - Hong Kong) version