Coconut Chicken Steamboat
What's your favourite soup base? You can make a tasty yet healthier soup base for your steamboat on the seventh day of the first lunar month, also known as 人日 the birthday of all common men. Celebrated with symbolic dishes that enhance health and to mark the growth of a year older. Let's have a healthy feast with this healthy Coconut chicken steamboat to celebrate this occasion!
Servings Prep Time
5person 30minutes
Cook Time
15minutes
Servings Prep Time
5person 30minutes
Cook Time
15minutes
Ingredients
  • 1 Kee Song’s organic Chickencut into 12 pcs
  • 4 thai baby coconut
  • 500ml water
  • 3 red datespitted
  • 1tbsp wolfberries
Chicken Marinade
  • 1tsp sesame oil
  • 1tsp corn flour 
  • 2tbsp chinese cooking wine
  • 1tbsp sugar
  • 2tsp salt
Fresh Steamboat ingredients (Any ingredients you like!)
  • 1packet umeiji mushroom
  • ¼whole winter melonskin removed and sliced
  • 1 white veggie
  • 1 broccoli
  • 1 carrotsliced
  • 1 tofu
  • 1 corn
Instructions
Step 1: Marinate the Chicken
  1. In a bowl with chicken, add in all the marinade and mix well. Set aside, let it marinate for 30 mins in the chiller.
Step 2: Prepare the coconut
  1. Cut the top of the coconut. Drain the juice in a bowl. Use a spoon to carve out the coconut meat. Slice the coconut meat to smaller pieces, if needed. Set aside.
Step 3: Prepare the steamboat
  1. On the steamboat, pour in the coconut water, coconut meat, water, red date. Once it boils, add in the marinated chicken pieces and wolfberries.
  2. Add a pinch of salt, to taste. Once the chicken is cooked, enjoy the clear coconut and chicken soup. Dip the chicken into the chilli sauce.
Step 4: Top up the soup and eat it as steamboat
  1. Add in more water and add the rest of the steamboat ingredients.