Coconut, chicken, corn, water chestnut, Pleurotus ostreatus, red dates, medlar, ginger slices.

Sauce

Garlic, Jiang Mo, lime, pepper, soy sauce, salt.

step

1. Open the coconut, pour the coconut water into the pot, dig out the coconut meat with a spoon and put it into the pot.

2. Wash the chicken, peel the water chestnut, cut the corn into pieces, cut the mushrooms into small pieces, and chop the garlic, Jiang Mo and pepper rings for later use.

3. Add clear water to the pot, and the ratio of coconut juice to clear water is 1: 2. Add chicken, corn, water chestnut, Pleurotus ostreatus, red dates, medlar and ginger slices. After the fire is boiled, simmer for 15 minutes, add a little salt and start drinking.

4. Put garlic, Jiang Mo, Chili rings, soy sauce and lime into a dip dish, cut off the seeds and squeeze out the juice, and then dip the soul.

Lazy recipe tips?

1. Remove the core from the red dates. When the soup is almost cooked, you can put the medlar back. Remember to remove the ginger slices and floating foam!

2. Green lemon and galangal are the soul of dipping sauce. The soup cooked by two coconuts is fresher and sweeter, and the coconut meat is super delicious!

3. The ingredients of the soup base can be increased or decreased according to personal taste, and water chestnut increases the sweetness of the soup. It's also good to try the soup without Pleurotus ostreatus.