Ingredients:
- 1 medium size chicken, about 2 - 2 1/2 lb (1 - 1.25 kg);
- 10 dry Chinese shiitake mushrooms, about 4 oz (125 g);
- 1 cup fresh coconut, about 12 oz (375 g), skin, optional;
- 1 cup (240 ml) coconut milk;
- 8 - 10 5 mm thick ginger slices (1 piece of ginger, about 2 - 3 oz, (15 - 20 g), peel and slice);
- 4 cups (960 ml) water for soup;
- 2 cups (480 ml) water for cleaning;
- Sea salt.
Recipe:
Serving for 4
- Clean chicken with salt, you can use inexpensive salt, and pat dry;
- Cut into 2” pieces;
- Add 4 cups of water to a large stock pot over medium high heat;
- Add chopped ginger;
- Add 2 cups of water to a separate medium stock pot over medium high heat;
- Add chicken when water comes to a boil;
- Boil for 5 - 10 minutes and rinse off under cold running water;
- Transfer all the chicken to the large pot;
- Soak dry Chinese shiitake mushrooms in water for at least 2 hours before use;
- Cut out stems;
- Add mushrooms and stems (fish out stems later) in the large pot;
- Slowly add the water from mushrooms, avoid particle from the bottom;
- Add fresh coconut, skinning optional;
- Add sea salt;
- Lower to simmer when comes to a boil for 90 minutes;
- Add coconut milk, cook for another 20 minutes;
- The chicken will fall off the bone;
- Plate with chicken, coconut, mushrooms and soup, serve hot.