Coconut and Chicken Broth Hotpot 椰子鸡火锅
2 chicken legs 两只鸡腿，marinate for at least 30 minutes with 提前腌制30分钟，腌料如下:
- 1 tsp salt 一茶匙盐
- 1 tbsp sesame oil 一勺香油
Hot pot base汤底：
- 2 coconuts两个老椰子
- 2 red dates 两颗红枣
- (Optional 可选) 500ml coconut water, i.e. VitaCoco
Hotpot ingredients火锅配料: (Feel free to change accordingly to your preferences可跟个人喜好加减,锅底非常清甜，所以不建议用来涮牛/羊肉)
- 300g firm tofu 老豆腐
- 300g enoki mushrooms 金针菇
- 500g cabbage 生菜
- 3 oysters 生蚝
- 3 scallops 带子
- 6 baby squids 小鱿鱼
- 1 lime, juiced 一个青柠檬，榨汁
- 2 bird eye chillies 两根小米辣
- 2 tbsp light soy sauce 两勺生抽
First use a screw-driver (or anything pointy and sturdy) to push through one of the softest holes on a coconut. Empty out the juices from the coconut and reserve in a container.
Keep hammering the coconut along its circumference. Eventually you will see cracks appear, repeat the hammering and the coconut will crack into halves.
Remove the coconut meat from the outer shell and trim off any skins attached to the white meat.
Add fresh coconut chunks in the pot that you will be using for hotpot. Bring to a medium heat, and cook for 3-5 minutes until some fats are melted into the pot.
Add fresh coconut water and top up with water or coconut water to 2/3 of the pot. Bring it to boil, and let it boil for 5 minutes.
Next, bring the heat down so that the broth simmers. Add chicken into the broth. Add red dates then cover with a lid, and let it cook for at least 15 minutes before starting adding other ingredients to the broth.
Note: Feel free to add ingredients that require a longer cooking time first, i.e. tofu. Seafood cooks very fast in general, so do watch out to avoid overcooking. This is quite a light broth, so I would recommend pairing with seafood and white meat for the best results.