材料

花胶1件（浸发，切小块）
椰皇2个（顶部打开，刮出椰肉、倒出椰子水）
海底椰2-3粒（切半）
鸡肉40克
盐适量

清鸡汤

老母鸡500克（去皮）
洋葱¼个（切块）
西芹½条（切段）
清水500克

做法

  1. 准备清鸡汤：把老母鸡洗净斩件，用滚水汆烫，放进新的汤锅，加入洋葱和西芹，用约500克清水盖过鸡肉，加盖小火炖煮4小时。
  2. 把花胶、海底椰、鸡肉和椰肉分别汆烫片刻，倒入椰皇壳内。
  3. 把炖好的清鸡汤过滤，把200克鸡汤和200克椰子水加入汤锅，稍微煮滚，加入少许盐调味，然后倒入椰盅中盖好。
  4. 把椰皇炖煮35-40分钟即可。

小贴士：
多余的清鸡汤可冷藏2-3天，可再做椰皇炖汤或其它高汤。鸡肉汆烫时要撇清泡沫，否则炖出来的汤会变得混浊。

Chicken Soup with Sea Coconut and Fish Maw

Ingredients

1 fish maw (soak and cut into pieces)
2 coconuts (open, reserve flesh and water)
2-3 sea coconuts (halved)
40g chicken
some salt

Chicken Stock

500g old hen (peeled)
¼ onion (chopped)
½ celery (sectioned)
500g water

Method

  1. Prepare chicken stock: Chop old hen into pieces, blanch in boiling water, place in a new pot, add in onion and celery, cover ingredients with 500g of water, cover and cook over low heat for 4hrs.
  2. Blanch fish maw, sea coconut, chicken and coconut flesh separately, place in coconut shells.
  3. Strain chicken stock, add 200g of chicken stock in a pot, add 200g of coconut water, bring to a simmer, season with dash of salt, transfer into coconut shells.
  4. Cook coconut for 35-40mins, serve hot.

Tips: You may store the extra chicken stock in chiller for 2-3 days, for another round of coconut chicken soup of for other dishes. It’s better to remove the foams when blanching the old hen, to achive a clear soup base.

食谱提供
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