Abalone Coconut Chicken

Cut the chicken into pieces and wash them, add 3 slices of ginger and blanch, then rinse with clean water and set aside.

Open the young coconut to take out the water and set it aside. Split the coconut shell in half, use a spoon to scrape out the coconut meat, cut it into sections, wash, and set aside.

Put the soup pot on the stove and add the chicken, coconut meat, coconut water, goji berries, and red dates, then pour in mineral water not exceeding the amount of coconut water. Boil on high heat for 15 minutes, then add the abalone and simmer slowly on low heat for 20 minutes.

Take advantage of the time while simmering to prepare the soul dipping sauce for the coconut chicken. Cut the small green tangerines in half, and mix with mashed garlic, bird's eye chili, sugar, light soy sauce, and cilantro.

After simmering for 20 minutes, it can be taken out of the pot without adding any other seasonings.