1. Add a piece of southern ginger to the old hen to make soup. Peel an old coconut, pour out coconut water and put it in a cooking machine to make juice, and white coconut juice will come out.

2. Wrap it in a fish pot and wring out the juice. (This step is very simple. Because there is a lot of coconut oil, it is easy to screw out. ) 。

3. Heat the coconut milk to a boiling state and add it to the chicken soup that has been cooked for 40 minutes (no cold water can be added in the middle of the soup. Similarly, heat the coconut milk and pour it in).

5. Add chopped citronella stalks, straw mushrooms/lemon leaves/sour water (without sour plum juice or white vinegar) and cook for 15 minutes.

6. Season with fish sauce/sugar, then add three tablespoons of lemon juice and turn off the heat.

If you don't want to drink sour soup, just add citronella and coconut juice and season with salt, which is a very delicious coconut chicken soup.

If you add acid, it will become an exotic soup. You can choose between two flavors. I didn't buy lemon leaves here, so I used lemon slices. Nanjiang and citronella are both things with special flavor. Generally, it can't be replaced by something else. This soup looks oily, not just chicken oil. There is a lot of oil in coconut milk.

Coconut must be brewed with old juice to be delicious. If you are interested, you can put the filtered residue in a baking tray. 130- 150 Open the oven to dry slowly, and you can get coconut milk. However, it takes a long time to bake. Can't use strong fire. It will change color. Coconut paste is inherently nutritious.