What should you eat after you’ve given birth? This easy confinement recipe contributed by a hospital executive chef is just what you need.
Wong Boo Hor, executive chef at Mount Elizabeth Novena Hospital, contributed the recipe.
Double-boiled whole coconut with black chicken soup
2 litres water, for blanching
1 whole black chicken leg (about 250g), skin removed, cut into pieces
1 young coconut 20g red dates
10g Chinese wolfberries
2 slices ginger
100ml chicken stock
Salt, to taste
1. Bring water to a boil. Blanch chicken for 30 seconds, then remove and set aside.
2. Cut and remove the top of the coconut shell and keep for use. Transfer coconut water to a bowl and set aside. Dig out coconut flesh with a metal spoon.
3. Place chicken, red dates, wolfberries and ginger in the coconut.
4. Pour in coconut juice and chicken stock. Cover it with the top of the coconut.
5. Place it on a steam rack in a large pot with water to double-boil for 2 hours. Add coconut flesh and continue to double-boil for another 30 minutes.
6. Season to taste with salt. Serve hot.
Tip: Make your own stock with fresh ingredients, such as chicken carcasses and veggies. It has less sodium than store-bought versions.
This recipe makes one serving.
(Photo: Young Parents)
More confinement recipes:
Steamed sea perch with red dates, wolfberries and ginger
Steamed dang gui pork ribs
Double-boiled sakura chicken with cordyceps flower soup
Hashima with red dates dessert
Double-boiled chicken soup with mushrooms and red dates