Ingredients
(serves 2)
2 young coconuts
2 chicken drumsticks or wings (blanched in hot water)
3 parts chicken stock + 1 part coconut water (sufficient to fill the coconut)
2 red dates
2 Chinese mushroom (soaked and squeezed out excess water)
Small piece of snow fungus (soaked, cut into bite-sized)
1 tbsp wolfberries
Method
1) Crack open the top portion of the young coconut and drain the coconut water into a bowl. Keep some for making the soup. You can either scrape some coconut flesh and cook them in the soup, or leave the flesh intact.
2) Fill each coconut shell with a small piece of chicken, red date, mushroom, snow fungus and top up with chicken stock + coconut water. Cover with coconut lid.
3) Steam over high heat for 30 minutes. Add salt to taste (I didn't add as store bought chicken soup usually has salt in it alr) and wolfberries. Steam for another 5 minutes and serve hot.