Ingredient
1 young coconut (large size)
1 black-skinned chicken (about 600g)
38g straw mushrooms (scald and halved)
1 sprig lemongrass
1 dried chilli
1 lemon leaf
1 slice Laos root
1/2 sheet mulberry paper
Seasoning
1 tbsp fish gravy
1/4 tsp salt
Method
Wash coconut. Cut it open horizontally at around 2/5 of its height. The top is used as cover with the remaining section as a vessel. Pour out coconut juice for later use. Scoop out the flesh.
Wash black-skinned chicken. Scald and drain. Cut into chunks.
Section lemongrass. Fry dried chilli in wok without oil for a while. Wash lemon leaf and Laos roots. Put them into the hollow coconut with black-skinned chicken and 80% full of coconut juice. Seal off with mulberry paper. Stew for 3 1/2 hours. Add straw mushrooms. Stew for another 20 minutes. Add seasoning. Serve with parsley.
