Sea Coconut & Chicken Soup

Sea Coconut & Chicken Soup

INGREDIENTS

80 gm white fungus

400 gm sea coconut

1 kampong chicken

10 red dates

2.5 litre water

1 tsp salt

 

METHOD

  1. Soak white fungus to soften, clean well. Peel sea coconut and cut into halves. Cut chicken into pieces.
  2. Combine all ingredients in a soup pot, bring to boil over high heat, reduce to low heat and simmer for 2 hours.

 

Function

Beneficial to lungs and skin

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