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Coconut Conch and Silkie Chicken Soup


Ingredients :

Silkie chicken  1
Coconut  1
Dried conch slices  30g
Snow fungus  20g
Dried longan  15g
Red dates  4
Ginger  4 slices
Water  1100ml
Salt  as needed
Goji berries  15g
 Coconut water  approximately 200ml


  1. Soak the dried conch slices for two hours until they are soft. Soak the snow fungus, red dates, and goji berries until they are soft. Remove the stem of the snow fungus and tear it into small pieces. Cut the coconut into pieces and wash all the ingredients thoroughly.
  2. Wash the Silkie chicken and cut it in half. Blanch it in boiling water for 5 minutes, then remove it and rinse off any impurities.
  3. Except for the goji berries, salt, and coconut water, put all the ingredients into an electric pressure cooker. Add water up to the "Rice" water level 6, and close the lid.
  4. Press the "Function" button and select the "Soup" function.
  5. Press the "Timing" button and set the cooking time to 35 minutes. Press the "Start" button to begin cooking.
  6. After cooking, open the lid and add the goji berries, salt, and coconut water.
  7. Select the "Open Cooking" function and set the cooking time to 10 minutes. The dish is ready when the time is up.


  1. When stewing soup, it is recommended to use natural pressure release, especially for thicker soups, to avoid the danger of the soup coming out of the exhaust valve.
Electric Pressure Cooker
Electric Pressure Cooker