Here's how to prepare it: Wash the chicken thoroughly with water, then rinse it again with salt water and ginger, and let it drain. Then, chop the chicken into bite-sized pieces. Marinate the chicken with a little seasoning powder, salt, good quality fish sauce, ground pepper, sugar... mix everything well.
Peel, wash, and slice carrots and water chestnuts into long, round slices about 1-2 cm long. Soak shiitake mushrooms in water until softened, then remove the stems. Wash and drain jujubes, lotus seeds, and other vegetables (as desired). Remove the bitter core from lotus seeds. Peel and finely chop shallots. Wash and finely chop scallions and cilantro.
Next, place the pot back on the stove, sauté the shallots until fragrant, then add the chicken and stir-fry until browned and cooked through. Then add the coconut milk and bring to a boil. During boiling, continuously skim off the foam to ensure the broth is clear and sweet.
Simmer the chicken for about 30 minutes over high heat, then add the lotus seeds, lotus root, shiitake mushrooms, and jujube dates to the pot. Bring to a boil, then reduce the heat and simmer for another 15 minutes. Season again to taste.
Once the chicken and other ingredients are cooked through, add the water chestnuts and carrots, cook for another 15 minutes, then remove from heat. Transfer to a large bowl and garnish with chopped scallions and cilantro.
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