Soup - Stewed Coconut with chicken

Ingredient 1 young coconut (large size) 1 black-skinned chicken (about 600g) 38g straw mushrooms (scald and halved) 1 sprig lemongrass 1 dried chilli 1 lemon leaf 1 slice Laos root 1/2 sheet mulberry paper

Seasoning

• 1 tbsp fish gravy

• 1/4 tsp salt

1. Wash coconut. Cut it open horizontally at around 2/5 of its height. The top is used as cover with the remaining section as a vessel. Pour out coconut juice for later use. Scoop out the flesh.

2. Wash black-skinned chicken. Scald and drain. Cut into chunks.

3. Section lemongrass. Fry dried chilli in wok without oil for a while. Wash lemon leaf and Laos roots. Put them into the hollow coconut with black-skinned chicken and 80% full of coconut juice. Seal off with mulberry paper. Stew for 3 1/2 hours. Add straw mushrooms. Stew for another 20 minutes. Add seasoning. Serve with parsley.