椰子雞湯 Chinese Coconut Chicken Soup丨Prime-Living x Saladmaster（2023)

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椰子雞湯 Chinese Coconut Chicken Soup

材料 Ingredients
印度椰子 2個 (切件) / 2 whole dry coconut meat (chopped)
雞殼 半個 / half chicken carcass
瘦肉 200克 / 200g lean pork
紅棗 8粒 / 8 red dates
雪耳 2-3隻 (細) / 2-3 white fungus (small)
杞子 1湯匙 / 1 tablespoon goji berries
水 3.5公升/ 3.5L water

做法 Method
1. 印度椰子洗淨，紅棗浸水10分鐘，去掉紅棗核備用。
Rinse the dry coconut meat. Soak the red dates in water for 10 minutes, then pit them. Set aside.

2. 雪耳浸軟，去掉硬芯及剪成小塊。
Soak the white fungus until soft, remove the hard parts and cut into small pieces.

3. 雞殼及瘦肉洗淨，剪成小件，瀝乾水份。
Rinse the chicken carcass and the pork, cut into small pieces with scissors. Drain well.

4. 加水入湯煲內，用大火煲至大滾，放入瘦肉及雞殼，待表面灼熟封鎖肉汁。當水再次大滾時，將印度椰子、紅棗及雪耳放入煲內。
Add water to a pot, bring it to a vigorous boil over high heat. Add the pork and the chicken carcass, blanch to seal in the juices. When the water is vigorously boiling again, add the dry coconut meat, red dates and the white fungus.

5. 開中大火煲至氣閥門跳動，便轉至細火，保持氣閥門跳動，烹煮時間為90分鐘。
Keep boiling over medium-high heat until the Vapo-valve starts to click, then turn to low heat. Keep the valve clicking while cooking. Cooking time is 90 minutes.

6. 最後加入杞子，蓋上鍋蓋煲多2分鐘便可，趁熱享用！
Finally add the goji berries. Put on the lid and boil for 2 more minutes. Serve hot!

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