Coconut Chicken Hot Pot
Knorr Pork Bone Soup 1 block | Various hot pot meatballs Appropriate amount |
horse hoof 7 capsules | Coconut one |
Chicken Legs Two | Wolfberry Appropriate amount |
Clear water 5 bowls | Corn one |
Step 1
Have all materials readyStep 2
Wash and drain chicken thighsStep 3
Wash the corn and cut it into pieces, wash the water chestnuts tooStep 4
Place the leaf on a flat chopping board and find the cover of the leaf - there are three soft eyes on one end of the leaf. You can drill through it with a Phillips screwdriver. If that doesn't work, take a hammer and a long nail and make holes in these eyes. Tip: Make sure the coconut doesn't slide around or you might injure yourself.Step 5
Pour out the coconut water after boiling and sift out impuritiesStep 6
Place the coconut on the chopping board on the surface of the leaf, pass through the natural gap between the three eyes, aim at the "equator" of these leaves, use a relatively heavy knife to tap hard with the back of the knife, and turn the coconut with your hands while tapping. Allow the knife to strike in circles. The coconut split into two piecesStep 7
Peel the coconut and cut it into small pieces. Use a paring knife to cut off the skin.Step 8
Cut the skin with a fruit knife like thisStep 9
Chopped coconut chunksStep 10
Wash and drain coconut chunksStep 11
Pour coconut water into casseroleStep 12
Add 5 small bowls of water and coconut chunksStep 13
After boiling, cover and simmer over medium heat for 20 minutesStep 14
After cooking for 10 minutes, add corn, water chestnuts and red datesStep 15
Cover and continue cooking for 10 minutesStep 16
Add the chicken legs and hot pot meatballs and cook for about 5 minutes, add a piece of thick soup and stir evenlyStep 17
After boiling, remove the scum.Step 18
Turn off the heat and take out the pan, and finally sprinkle with wolfberry. Coconut Chicken Hot Pot Cooking Tips