|1 large||Coconut, cut the top off|
|500 g||Chicken, cut into pieces, scalded in hot water & drained|
|1 tsp||TUMIX® Chicken Stock Seasoning|
|500 ml||Coconut water|
Ingredients A: herbs
|5 g||Kei chee|
|15 g||Yuk chuk|
|10 g||Tong sam|
|10 g||Pak kei|
- Combine herbs (A) with coconut water, allow to simmer for about 10 minutes.
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