Coconut Chicken

Overview

On a hot summer day, refresh yourself with a pot of coconut chicken soup.

Cut the chicken into small pieces, wash the old coconuts you bought, and make a small opening on the top.
Pour out the coconut milk first and set aside.
Cut the coconut meat into small strips, put it into a casserole, add water and ginger slices and bring to a boil over high heat.
Pour in the chopped chicken pieces. (My knife skills are not good, so the cut is a bit ugly).
After the fire boils, skim off the scum and oil.
Turn to medium-low heat, cover and simmer for about 30 minutes. The simmering time depends on the age of the chicken. It is recommended not to use old chickens. Chickens that are ready to lay eggs will be more delicious.
Skim off the chicken fat again and try to skim it as cleanly as possible.
Just add a little salt to taste.
You can add a millet pepper to the light soy sauce and squeeze some lime juice to make a dipping sauce for dipping the chicken. The taste is very fresh.