Black chicken stewed with coconut on the sea

1

Wash the black chicken, blanch it with water, rinse and drain it! Wash all materials.

2

Put them in a pot and cook for 2 hours, and finally add salt to taste!

Web excerpt: The Efficacy of Sea Coconut: Sea coconut is a common ingredient in Guangdong soups, available in both dried and fresh forms. Native to Africa, it is renowned for its significant effects in clearing dry heat and relieving coughs, and also functions to nourish yin and kidneys, moisten the lungs to improve the complexion, and strengthen the body. Sea coconuts do not grow on the seabed; they are actually plants of the palm family. Commercially, sea coconuts are distinguished by origin into African and Thai varieties, but only the latter is available for purchase on the market. Because it is an exotic species, there is almost no information about it in traditional Chinese herbal medicine literature, and it is not mentioned in the *Compendium of Materia Medica*. Regarding the origin of the name "sea coconut," there is another theory: before the discovery of the Seychelles, people in Southeast Asia found large, hard coconuts on the beach. Believing them to be fruits of underwater plants and noting their similarities to local coconuts, they named them "sea coconuts." Silkie chicken is rich in nutrients; it tonifies both Qi and blood, offers comprehensive nutrition, and is an excellent choice for health tonics. This soup is rich, fragrant, and delicious; it moistens the throat and lungs, and is highly beneficial.