Black Silkie Chicken Soup With Coconut And American Ginseng
Black silkie chicken soup is easy to prepare but takes a considerable amount of time to cook, surprisingly tasty and well worth the time.
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Equipment
- 1 slow cooker
Ingredients
- 1 brown matured coconut
- 1 silkie chicken black chicken
- 10 g wolfberries
- 5 g American ginseng
- 5 red date
- 1.8 liter of water
Instructions
- Tap hard around the equator of the coconut using the back of a heavy knife or hammer. Continue while rotating with your hand until the coconut is cracked open. Use a bowl to catch the coconut juice when it splits open.
- Remove coconut flesh by plying between hard coconut shell and meat. Apply some pressure and the meat will pop right out. Cut into small pieces.
- Plying between hard coconut shell and meat to remove coconut flesh.
- Wash and thoroughly clean the coconut flesh.
- Remove chicken skin, blanch in boiling water.
- Wash and clean chicken flesh in running water.
- Add in coconut, american ginseng, red date and silkie chicken.
- Add in coconut juice and 1.8l of boiling water or until all ingredients is completely submerge.
- Slow cook for 4 hours.
- Soak dried wolfberries for a few minutes.
- 15 minutes before serving, remove excess fat from the soup. Add in soaked wolfberries and salt to taste.
- Healthy and delicious, silkie chicken soup with ginseng and coconut.
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Notes
This recipe yields 8 servings of soup.
The nutritional value for reference is for 1 serving of soup.
Nutrition (per serving)
Calories: 239kcalCarbohydrates: 5gProtein: 18gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 71mgSodium: 80mgPotassium: 229mgFiber: 1gSugar: 3gVitamin A: 134IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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