Coconut milk, coconut oil, coconut drink, coconut meat…seriously…how versatile can coconut be! Apparently, very versatile. Coconut milk comes in very handy in Southeast Asian kitchen. The milk is usually squeezed from the older coconut flesh. Fresh coconut drink is also very common in Southeast Asia countries. The young coconuts are being served straight to the customers. You sip the drink out from the coconut with hint of lime and consume the sweet coconut meats at the same time (think about this in a hot summer weather!!). Last but not least, coconut oil! You heard about it, read about it, see the ads so often lately for its health benefit and mainly being utilized to aid in weight loss. I can’t help but to love coconuts. I always have. We grew up having coconuts as part of our diet for so long now.
This coconut and chicken soup I made the other day was so delicious. Both Fiorina and hubby love this soup. Double boiling is one of very common methods used in preparing soup. The soup is not cooked with direct heat, instead, water is usually a medium used in conducting the heat and slowly cook the soup. If you have hard time imagining how a double boiler looks like, the best example is the pasta cooker. The pot and its insert (without the holes on the insert) is exactly how traditional double boiler looks like. Of course it’s not easy to find traditional double boiler like that here in the U.S, however, you can set up your own by using a large wok/pot with lids. Use a glass bowl or any bowl that is safe, heat-resistant and will fit in your pot and place it inside the large wok/pot. Fill the pot with water just enough to cover 1/2 of the bowl when you put it in.
The chicken is double-boiled in coconut shell with its own coconut juice, wolfberry, ginger and the coconut meats. The results are quite spectacular. The soup is naturally sweet in taste, but not too overwhelming thanks to its coconut juice and so aromatic as it is double-boiling away. I highly recommend this soup. The original recipe calls for black chicken/silky chicken, but I just use a regular chicken. Another wonderful recipe from Relishing A Taste of Home by Pang Nyuk Yoon.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 whole chicken/black chicken/silky chicken - chop into chunks
- 1 young coconut - available in Asian grocery store
- 1 Tbsp wolfberry fruit - soaked until soft
- 2 pieces ginger
- Some chicken stock
- Salt to taste
- Rinse chicken and cut into smaller pieces (with bone in-tact). So you may need a cleaver to get this done. Scald the chicken pieces in boiling water to get rid of the "meaty" smell
- Cut and remove the top of the coconut shell and save the top, reserve the coconut juice into a clean bowl and dig out the coconut flesh using a metal spoon
- Place the chicken, wolfberry and ginger into the coconut. Add the coconut juice and top up with chicken stock (Not way too full though. You may need more or less depending on the size of the coconut you have). Place the top of the coconut shell you cut earlier back on top of the coconut and double-boil for 2 1/2 hours
- After 2 hours of double-boiling, add coconut flesh into the coconut and season with salt and taste and add more salt if needed. Serve immediately