Cooking Steps

1. 

   Step1:Soak the chicken in cold water for 20 minutes to remove the blood. Boil the chicken in cold water and skim the foam until the soup is clear. Then add ginger slices. The original chicken soup without blanching is more fragrant. Skim the foam and don't worry about the smell.

2. 

   Step2:Remove the shell of the coconut. Remove the black skin. Pour out the coconut juice. Slice the coconut meat. Leave a little coconut meat and cut it into small pieces. Press the coconut milk with water. Peel the chestnuts for use

3. 

   Step3:Add coconut milk and coconut milk in turn (only remove the residue from coconut milk) and jujube. Heat for 6 minutes. Pour in the casserole and simmer for 90 minutes. Add salt and chestnuts and simmer for 10 minutes to get out of the pot.