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Coconut, red date and chicken soup

Coconut, red date and chicken soup

椰子紅棗雞湯
replenishes qinourishes bloodrelieves drynessstrengthens the spleenpostpartum nourishmentWinterAll year slow-boiled · 2.5 hours

“The pot she makes when someone needs looking after.”

Ingredientsone pot, serves 4

街市Coconut· take the flesh and cut it into strips1
街市Old hen (stewing chicken)· a dressed chicken, skinned and blanched1
百子櫃Red jujube date· pitted6
百子櫃Dried longan flesh12 g (3 mace)
百子櫃Goji berry / wolfberry8 g (2 mace)
街市Fresh ginger2 slices

Method

  1. Crack the coconut open, take out the flesh and cut it into strips, keeping the coconut water to use.
  2. Skin the dressed chicken and blanch it (汆水, a quick boil to draw out blood and scum).
  3. Rinse the red dates, dried longan and goji berries.
  4. Put everything in the pot with the ginger slices and 2.5 litres of water, and bring to the boil over high heat.
  5. Turn down to low, simmer for 2 to 2.5 hours and season with salt.

Who it suits

  • low qi and blood
  • dizziness and tiredness
  • a pale complexion
  • after childbirth

Who should take care

  • Not when you are dry, heaty or flaring up

Soup stories

Coconut chicken is the sweet, fragrant tonic soup of Hong Kong households, and fresh coconut water often goes in for extra sweetness.

From the same family

Double-boiled lean pork with ginseng and dendrobiumDouble-boiled chicken with cordycepsDouble-boiled teal with cordyceps

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.