Qiongzhou Coconut Cup

Name: Qiongzhou Coconut Cup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 3 coconut; 2 squab (each weighing 400g); 15 g ham; 300 g coconut juice; 25 g dried shiitake mushrooms; a pinch fine salt; 10 g Shaoxing wine; 3 slices ginger; 100 g lean pork; 10 g MSG

A coconut is hollowed out to serve as a vessel and stewed with blanched squab, lean pork, ham, and dried shiitake mushrooms. The finished dish yields a milky-white broth with a rich coconut aroma.

1h 10m

Easy

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Ingredients

coconut 3

squab (each weighing 400g) 2

ham 15 g

coconut juice 300 g

dried shiitake mushrooms 25 g

fine salt a pinch

Shaoxing wine 10 g

ginger 3 slices

lean pork 100 g

MSG 10 g

Instructions

Step 1

Peel the coconut and remove its shell to extract the whole coconut meat. Shave off the black skin, then use a small sharp knife to cut a zigzag (sawtooth) pattern around the pointed top and open it up to form a coconut cup.

Step 2

Pluck the squab and clean out the innards. Place it together with the lean pork in boiling water and cook for 10 minutes, then remove and rinse clean.

Step 3

Rinse the ham and dried shiitake mushrooms with hot water, then place them in a pot together with the squab and lean pork. Simmer over medium heat until cooked through, then remove.