Coconut Chicken Soup

Open a coconut: find the 3 eyes of the coconut. One of the eyes looks a little different from the other 2 - this one is easiest to open, but you can open the coconut from any eye. Insert a screwdriver or sharp knife into the eye. If needed, use the help of a hammer or mallet to break the screwdriver through the coconut shell to fully open the eye. Invert the coconut over a glass and let the coconut water drip out. (Note: Make sure the coconut doesn't slip around or you could injure yourself.)

Remove the coconut meat: rewrap one half of the coconut, and continue hitting it until it breaks into a few more pieces. The coconut shell pieces will be removed from the meat in the process. Any remaining pieces of coconut meat can be loosened from the shell by inserting a butter knife between shell and meat. Remove the brown skin on the coconut meat. Cut the coconut into bite-sized pieces. (Note: Coconut shells are hard so be careful.)

Cut the chicken thighs into small pieces. Blanch them in boiling water and drain them out. In a large pot, add the chicken, sliced coconut meat, ginger slices, dried jujube, dried longan, and coconut water. Cover with a lid, and steam or stew for about 45 minutes.

Remove from the heat. Add dried goji berry and enjoy it.