1. Add seasoning (1) to a bowl and mix well.
2. Rinse and cut chicken leg into pieces; Blanch in boiling water for 20 seconds so as to drain the blood; Remove and immediately rinse in running water; Pat dry; Marinate in seasoning (1) for 30 minutes.
3. Dig a hole in coconut and pour the coconut juice to a bowl; Cut into halves; Scrape the flesh out; Rinse and cut into small pieces.
4. Rinse and slice ginger.
5. Pour 3 cups of water and add sliced ginger to a pot; Bring to the boil over a high heat; Add the chicken leg and cook over a medium heat for 10 minutes; Add the coconut juice and flesh; Cook over a low heat for 2 minutes; Flavor with seasoning (2). Ready to serve.
COOKING TIPS:
1. Frozen chicken should be transferred from the freezer to the lower shelf of a refrigerator a night before the day you intend to cook them to ensure they thaw slowly.
2. To tenderize frozen or chilled chicken and remove the unpleasant "frozen food" taste, it is better to rinse in running water for 20 minutes before cooking.
