Indian Coconut Cordyceps Flower Stewed Chicken Soup
Overview
It's a rare time to rest at home during the holidays. The best thing is to relax yourself. Lying in bed all day long is the best way to respect the holiday. But I also found that I haven’t made soup to reward myself for a long time. I thought I’d wake up early every day, so I couldn’t help but make some soup to moisten my body. Today I’m going to have coconut and cordyceps flower stewed chicken soup. Well~~the soup is clear, the red dates are soft and rotten, and all the nutrients of the Cordyceps flower are seeping out. The originally white coconut meat is also dyed yellow and orange by the Cordyceps flower soup. . . After taking a sip, it was really sweet. I thought the Cordyceps Flower would steal the coconut flavor, but no, it was really sweeter than the original coconut stew out there.
Tags
Ingredients
Steps
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Materials at a glance. Coconut king, wolfberry, red dates, cordyceps flowers, and unseen ginger. First wash the materials in the picture, drain the water and set aside.
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Carefully select two fresh chicken whole legs and chop them into small pieces, leaving two chicken shanks.
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Fill the pot with water, put in the washed chicken pieces, add two slices of ginger, a spoonful of cooking wine, blanch the water, wait for the blood foam to emerge, then cook for 2 minutes and then turn off the heat.
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Rinse the blanched chicken legs with running water. I like clean soup, so I will use my fingers to carefully scrub every cut with blood foam.
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Wash the stew pot, put two pieces of coconut milk on the bottom, stack the chicken and chicken legs, and fill the gaps and surface with coconut milk. Then put the washed red dates, wolfberry and cordyceps flowers on the coconut king, add water until it is 90% full. If you like, you can also pour the water in which the cordyceps flowers have been soaked into the stew pot.
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Cover the lid of the stew pot, soften two layers of kitchen paper with a little water, spread it outside the lid of the stew pot, and then moisten the kitchen paper with water until the paper towels are close to the outside of the stew pot. This can reduce the evaporation of the water in the stew pot during the stewing process. Then place the stew pot in the large soup pot and fill it with water to one-third of the way up the stew pot. Be careful not to put too little water in a large soup pot, because a lot of water will evaporate after simmering the soup for 3 hours, and too little water will burn the pot. Bring to a boil over high heat, then lower the heat and simmer for 3 hours.
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Bang bang bang, 3 hours are over, look at the finished product.
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As soon as I opened the lid, the smell was more fragrant than when the soup was simmering. I really wanted to start it.
