Crack the top open with a few sharp blows from a meat cleaver.
Drain the coconut water (reserve for another use). Remove the flesh.
Leave the coconut husk in a warm place to dry for 4 days.
Place the coconut husk in a roasting tray and place it on the grill, then set the husk alight with a kitchen blowtorch. Let the flames die down and leave the husk to cool down. Grind the husk into an ash using a mortar.
Preheat the oven to 160C and in a bowl, combine potatoes, oil and sea salt.
In a deep roasting tray, place the soil in an even layer to cover the base of the tray.
Place a damp tea towel over the soil, then a piece of the cheesecloth.
Place the potatoes on the cheesecloth, then cover with the other piece of the cheesecloth and tea towel, making sure they are separate from soil.
Place the remaining soil on the top and tightly cover with foil.
Bake for 3 hours, then reduce the temperature to 100C and bake for a further 4 hours. The texture of the potatoes should be soft and creamy.
Marinate the chicken in the soy sauce for 1 hour in the fridge.
Drain the chicken. Fill small saucepan with canola oil and heat to 165C.
Deep fry the chicken for 10 minutes. Remove, drain on paper towel and cool.
Chop into 2cm pieces, then blitz until fluffy in a food processor for 1 minute.
Mix all ingredients together and set in refrigerator
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