汤材料
乌鸡1只（切块）、椰子1粒 、
红枣10克、枸杞6克、
淮山6克、玉竹6克、北芪6克、
党参6克、水1公升、盐少许
火锅料
EB火锅五宝、EB芝士豆腐、EB芝芯豆腐、EB京都腐竹
做法
1．乌鸡沸水洗净备用。
2．椰子取出椰水，椰肉切条备用。
3．准备砂锅，把乌鸡，椰肉和其他材料全部放入锅内，倒入椰水和水，中火煮40分钟。
4．煮好调味即可享用。
吃法
1．把准备好涮火锅的材料摆放在桌子上。
2．将汤煮滚，放入喜欢的食材，即可享用。
Soup Ingredients
1 Silkie Chicken (cut in small pieces), 1 coconut,
10g red dates, 6g Gou Qi,
6g Huai Shan, 6g Yuk Zhu, 6g Bei Qi,
6g Dong Sang, 1 litre water, dash of salt
Steamboat Ingredients
EB Steamboat 5 In 1, EB Cheese Tofu,
EB Flower Cheese Tofu, EB Kyoto Yuba
Method
1. Wash Silkie Chicken and set aside.
2. Cut reserve the coconut juice into a clean bowl and dig out the coconut flesh, cut into strips.
3. Arrange Silkie Chicken and coconut and remaining ingredients into claypot, pour in coconut water, cook for 40 minutes.
4. Season with salt and taste and add more salt if needed. Serve immediately.
Assemble
1. Ready all the steamboat ingredients on table.
2. Boil the soup, adding the ingredients as you like.
