BELLEVUE, Wash. —
Coconut Chicken Broth for Hot Pot
Ingredients:
- 3 coconuts (approximately 3 cups coconut juice)
- 1 bottle of water (330 ml)
- 1.5 oz water chestnuts, chopped
- 1.5 oz sliced papaya
- 1.5 oz Cordyceps Flower
- Pinch of salt
- Half free-range brown chicken, chopped into pieces
- Ice water
- Green onion
- Ginger
- Splash of white vinegar
Instructions:
1. Prepare the coconut broth: Crack open the coconuts and extract the juice, yielding about 3 cups. Combine the coconut juice with the bottled water to make approximately 4.5 cups of liquid. Add the chopped water chestnuts, sliced papaya, and Cordyceps Flower to the mixture. Pour the combined liquid into a pot and add a pinch of salt. Bring the mixture to a boil over high heat.
2. Prepare the chicken: Place the chopped chicken pieces in a bowl of ice water. Add sliced green onion and ginger to the water. Splash a bit of white vinegar into the bowl. Let the chicken soak in this mixture for 15-20 minutes. Drain the water from the chicken, leaving you with fresh, clean chicken pieces.
3. Once the coconut broth is boiling, add the prepared chicken pieces into the pot. Cook the chicken in the broth for approximately 5 minutes, or until fully cooked.
4. Your Coconut Chicken Broth for Hot Pot is now ready to enjoy! Serve it alongside your favorite hot pot ingredients for a flavorful and comforting meal.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.