How to do it: Wash the chicken with water, then wash it again with salt water and ginger, drain. Then cut the chicken into bite-sized pieces. Marinate the chicken with a little seasoning powder, salt, fish sauce, ground pepper, sugar... mix well.

Peel and wash carrots and water chestnuts and cut them into 1-2cm long circles. Soak shiitake mushrooms in water until they expand, then cut off the stems. Wash and drain jujubes, lotus seeds and other vegetables (optional). Remove the core of lotus seeds to avoid bitterness. Peel and chop shallots. Wash and chop green onions and cilantro.

Continue to put the pot on the stove, saute the shallots until fragrant, then add the chicken and stir-fry until firm and golden brown. Next, add the coconut water and bring to a boil. During the boiling process, continuously skim off the foam to keep the broth clear and sweet.

Simmer the chicken for about 30 minutes over high heat, then add lotus seeds, lotus root, shiitake mushrooms, and jujubes to the pot and bring to a boil, then reduce heat and simmer for about 15 minutes. Season again to taste.

When the chicken and other ingredients are cooked, add the water chestnuts and carrots, cook for another 15 minutes and then remove from heat. Place the product in a large bowl, garnish with green onions and cilantro on top.

PP