Fresh Coconut Chicken Hot Pot with Soup

Ingredient list as follows	Free range chicken Half one
Coconut meat 200 grams	Coconut juice 200ml (lower back)
Codonopsis pilosula 10 grams	Astragalus 5 grams
pitted red dates 4 pieces	Wolfberry 3 grams
Ginger slices 3 tablets	Bamboo Piper 20 grams
Totole Soup Fresh Soup Base Seasoning Scallop Chicken Soup Flavor 1 package	Clear water 800g
Shrimp paste material as follows	Fresh shrimp 500 grams
Sweet potato starch10 grams	Ginger 3 grams
Pepper A little	Egg white 1
Totole Chicken Sauce One pump	Dipping ingredients as follows
Minced garlic 3 grams	Ginger 3 grams
cilantro 2 roots	Taitole Abalone Oyster Sauce One pump
Totole Toudao Sesame Sesame Oil 1 scoop	Hot chicken soup 20ml

Recipe for fresh coconut chicken hotpot with soup

Step 1

In autumn and winter, enjoy a delicious coconut chicken hotpot meal together.

Step 2

Hot pot soup base ingredients: half chicken, 10g Codonopsis pilosula, 5g astragalus, 20g bamboo fungus, 4 pitted red dates, 3g wolfberry (put later), 200g coconut meat, 200 ml coconut juice (posterior), Mrs. Le Tang Zhi Fresh Soup Base Seasoning Scallop Chicken Soup Flavor 1 pack.

Step 3

Blanch the chicken and put it into the pot. Add a packet of Totole soup base and seasoning, a packet of Scallop flavor. Soak the bamboo fungus in advance and cut it into small sections. Wash the Codonopsis pilosula, astragalus root, red dates and coconut meat and put them in. In the pot, pour 800 ml of water and turn on the hot pot mode for 25 minutes.

Step 4

While making the soup, let’s prepare the shrimp paste ingredients. As shown in the picture. Prepare a pound of fresh live shrimp, which will taste better. 10 grams of sweet potato starch, 3 grams of minced ginger, 1 egg white, a little pepper, and a pump of Totole fresh chicken juice.

Step 5

Peel and devein the shrimps. Absorb the water from the shrimps and chop them into pieces (don’t chop them too much, it’s better to be a little grainy). Then put the chopped shrimps into a bowl, add the chopped ginger, starch, and pepper. Totole Fresh Chicken Sauce, stir quickly clockwise with chopsticks.

Step 6

Stir the shrimp paste until it is slurry. When it is about this state, cover it with plastic wrap and put it in the refrigerator for a while. This will make the shrimp paste taste better.

Step 7

Then we prepare a bowl of dipping sauce. Instructions: 3 grams of minced garlic, 3 grams of minced ginger,5 grams of Totole abalone oyster sauce, 2 tablespoons of sesame oil, cut 2 coriander into sections, and add 20 ml of chicken broth cooked in the hot pot bottom. Mix well.

Step 8

Take out the minced shrimp from the refrigerator and shape into evenly sized balls.

Step 9

After 20 minutes, open the lid and pour in the coconut milk. (The soup will taste sweeter if you add coconut milk later.) Add the shrimps evenly into the pot and cook until the shrimps are cooked.

Step 10

Boil the soup and pour it into a bowl. The soup flavored with Totole Scallop Chicken Soup tastes sweet and delicious.

Step 11

The texture of the shrimp is also super tender. Dip it in the chicken sauce and take a bite. The rich aroma of chicken juice is really irresistible.

Step 12

In autumn and winter, the family enjoys a delicious and nutritious meal of coconut chicken hotpot together with He Meimei. Cooking Tips for Fresh Coconut Chicken Hot Pot with Soup

1⃣️The chicken needs to be blanched in advance, and the fresh soup base of Taitai soup is added with the flavor of Scallop chicken soup. No need to add salt for seasoning. 2⃣️ During the production process of shrimp sliders, the water needs to be sucked out, then minced, add starch (either sweet potato starch or corn starch), add an egg white, and stir clockwise until slurry. Finally, be sure to put it in the refrigerator. After being refrigerated, the shrimp becomes smoother and easier to clump together, and tastes better.