recipe book

Published: 4 years ago

Chinese Coconut Chicken Broth

Coconut Chicken Soup Recipe:

Ingredients for soup/broth:

  • 1/2 a chicken
  • 3 -4 pork bones
  • 1 cup of carrots
  • 1 coconut
  • 2 celery sticks
  • 6 dried red dates (Dried Jujube Fruits)
  • 4 dates

Directions:

Step one: add just enough water to cover the meat and bring water to boil.

Step two: rinse the chicken and pork bones under water to give it a quick wash and place the mat in the boiling water.  Cook it for 30min – 1 hour.

Step three: remove the meat from the soup.  If you don’t want to waste the meat i would pull the meat off the bones and save the meat for something else like a salad or use it for making fried rice.

Step four:  add about 8 – 10 cups of water and throw in all the vegetables and fruit. Bring the soup back to a boil.  Once the soup is boiling lower the temp to med low heat or low heat pending on your stove and leave the soup on a simmer. Cook it for 2 hours. You can cook it longer if you want more flavour.

You can serve the soup as is but I prefer to strain my soup so that its nice and clear.

Soup Straining:

1 large container Camwear Polycarbonate Square Food Storage container, 12 Quart

1 soup strainer Kotobuki Misokoshi Miso Soup Strainer Set

1 cheesecloth Cheesecloth Commercial Grade 3 SqYrd 27 SqFt

Those are just some links on where you can get similar items that i use to store my soup.

Step one:  place the cheese cloth over the soup strainer so it will strain all the fine bits scum in the soup.

Step two: Ladle the soup in to the soup strainer and have the soup strain in to the container till tell the pot is empty.

Step three:  the soup in the container should be clear and scum free.  If there is still bits of scum in the soup just repeat step two.

Step four: put the soup in fridge and let it cool over night if there is fat in the soup it will freeze up and you can skim the fat off the top.

Step five: strain the cold soup again.

Now you have perfectly clear broth.  You can reheat the soup and drink as is or use it too cook.

Generally I like to use this as soup stock so I make a fairly large pot of it.  To store it and use it for a long time here is what I do.

Soup Storage:

I like to store my soup in smaller portions in a zip lock bag and throw them in the freezer.  That way the soup will last much longer and when I need to use it I just have to dump the block of ice in to the pot and reheat it.

By the way because the soup has no salt you will need to add salt when you drink it.

 

 

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