The main ingredient of coconut chicken soup, the method of coconut chicken soup

Poultry and eggs Cuisine: Soup Slow cooking room, the silky coconut flavor and fragrance have long been integrated into the air along the edge of the pot, and then served to the mother after cooking, the chicken is moist and nourishing, and the coconut meat is white and glutinous. Calorie labeling: This dish has a calorie of 294 kcal per person.

Coconut: 1 black chicken, 1 almond, 1 tablespoon (15g), Jinhua ham 30g, water, 3000ml, salt, 2 teaspoons (10g), white pepper 1 2 teaspoons (3g).

Main ingredient. Poultry and eggs Cuisine: Soup Slow cooking room, the silky coconut flavor and fragrance have long been integrated into the air along the edge of the pot, and then served to the mother after cooking, the chicken is moist and nourishing, and the coconut meat is white and glutinous. Calorie labeling: This dish has a calorie of 294 kcal per person.

Coconut: 1 black chicken, 1 almond, 1 tablespoon (15g), Jinhua ham 30g, water, 3000ml, salt, 2 teaspoons (10g), white pepper 1 2 teaspoons (3g).

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Chop the top of the coconut with a chopping knife and make a small opening, pour out the coconut water for later use, then split it from the middle, use a metal spoon to dig out the coconut flesh on the inner wall, then peel off the crumbs on the surface, and then slice it into small pieces. Wash the black chicken, chop off the head and claws, and tear off the skin with your hands. Jinhua ham cut into thin slices.

Put water in the pot, bring to a boil, put in the black chicken, almonds and Jinhua ham slices, turn to high heat and bring to a boil again. Put the coconut slices in a pot, reduce the heat and simmer slowly for 2 hours. Finally, add salt and white pepper before removing from heat.

The main ingredients are 1 coconut, 1 black chicken, 1 tablespoon of 15g of almonds, 30g of Jinhua ham, 3000ml of water, 2 teaspoons of salt 10g, and 1/2 teaspoon of white pepper 3g

Fresh coconut water, hens, herbs such as goji berries.

Chicken stew with coconut is a very sweet soup, the sweetness of the coconut and the aroma of the chicken are really the best in the chicken soup. The effect of coconut chicken soup is to moisturize and replenish qi, and nourish skin care.

Ingredients: Chicken or black chicken: half an old coconut: one.

Excipients: Ingredients (including red dates, codonopsis, wolfberries and other cool and moisturizing herbs): one serving.

Steps. Wash the chicken and chop it into pieces. (I'm going to have two chicken thighs this time, because it's meaty and edible.) In fact, you can also put a few pieces of pork to make it sweeter.

2.The coconut is also cut into pieces, and I asked the boss to help me split the coconut shell, which is difficult to get by myself.

3.Don't pour out the coconut water either, it's very sweet.

4.Wash the soup stock.

5.Pour all the coconut water into the pot, add an appropriate amount of purified water, and remember to pour the coconut water into the pot together. (Tip: If you use mineral spring water instead of ordinary water, the soup will be extra sweet.) ）

6.I cooked it in a smart rice cooker and added a small amount of salt after two hours. If you use a stove pot, first boil the ingredients on high heat for 10 minutes, then change to medium heat for half an hour, and finally change to low heat and slow pot for 1 2 hours.

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In addition to coconut and chicken, you can also put red dates, wolfberries, American ginseng, wheat winter, winter melon, carrots, papaya, cordyceps flowers, lotus seeds and other materials. Coconut pot chicken soup is a special delicacy in Guangdong, the main raw materials are coconut and chicken, coconut needs coconut meat and coconut water inside, chicken with black chicken is the best, is a kind of Cantonese cuisine. Coconut contains a lot of protein, sugar, fat, vitamins and trace elements and other nutrients, and chicken contains a lot of protein, fat, trace elements, vitamins and fats.

Guangdong coconut chicken soup method:

Ingredients: 1/2 chicken, 1 coconut.

Excipients: 2 grams of salt, 1 red date, 15 wolfberries, 20 cishi, 1 ginger.

Specific steps: 1. Prepare the ingredients, and ask the boss to help remove the hard shell of the coconut at the market.

2. Make 2 small holes in the upper end of the coconut with a sharp.

3. Pour out the coconut water.

4. Peel the coconut meat.

5. Cut into small strips.

6. Wash the chicken to remove the fat, chop the large pieces and heat them in the pot with cold water.

7. Cook without a lid and skim off the foam.

8. Drain the water.

9. Pour the coconut water into the soup pot.

10. Add all the ingredients except the wolfberries.

11. Add an appropriate amount of water.

12. Cover and bring to a boil over high heat, turn to medium-low heat and boil for an hour.

13. Wash the berries 10 minutes before turning off the heat.

14. Add salt to taste before turning off the heat, and the delicious coconut chicken soup is ready.

15. Finished product drawing:

The coconut water is added later to avoid evaporation during the cooking process.

Coconut chicken soup.

1. Prepare materials.

1.Remove the bones of the chicken, take the meat, and cut it into 1 cm square dices after coming out of the water; 2.Peel off the skin of the coconut, prick two eyes on the top with an iron nail, and pour out the coconut water; 3.

Then pass it through Luo and cut the coconut shell; 4.Use a wire scraper to scrape its tender meat into shreds; 5.Put the diced chicken, shredded coconut meat, coconut milk and clear soup into the soup bowl; 6.

Use refined salt, cooking wine, and monosodium glutamate to adjust the taste; 7.Cover with cellophane (to prevent water vapor from being mixed during steaming), and steam the diced chicken with small steam in the upper drawer; 8.After taking it out, remove the cellophane from the table.

Ingredients for coconut chicken soup: 1. 1 coconut (the older the coconut cook, the more fragrant the soup) 2. 1 chicken shell Method: Use the chicken shell first and never fry the pot until fragrant.

Pour the coconut water into the soup pot first, cut the coconut meat into slices, put the chicken and coconut in the soup pot, add water, boil over high heat, turn to a simmer for two and a half hours, and then season.

Ingredients: 500 grams of chicken nuggets, 6 shiitake mushrooms, 2 bottles of coconut water from Jiaguoyuan. Excipients: 3 slices of ginger, 2 red dates, 2 tablespoons of salt, appropriate amount of wolfberry.

1. Prepare the ingredients.

2. Blanch the chicken pieces and remove them.

3. Cut the mushrooms and ginger and set aside.

4. Put the chicken pieces, shiitake mushrooms, ginger slices, red dates and wolfberries into the casserole.

5. Pour in 2 bottles of Jiaguoyuan coconut water.

6. Simmer over low heat for 1 hour, add salt to taste.

7. When the time comes, the coconut chicken soup will be good "good fruit source, focus on 100% juice, zero additives".

Eating coconut and chicken stew can play a certain tonic role in people with tired spleen and stomach, weak limbs, and weak body. In the book, it is seen that adding winter melon seeds to the coconut can relieve the lung fire, and the yellow ear can neutralize the warmth and dryness of the coconut, and eating some coconut meat when suffering from cold cough can play the role of cough and phlegm, which shows that coconut is indeed a good product for both medicine and food.

Ingredients: 1 old coconut, 600g local chicken, 150g pork bones, 7 red dates.

Excipients: appropriate amount of salt, appropriate amount of ginger.

Step 1

1.Peel the chicken pieces, clean the pork bones, and cut three slices of ginger together for later use;

2.Pit red dates for later use;

3.Boil water in a pot, add chicken pieces and pork, red dates, ginger slices, etc. to boil, skim off the blood foam and continue to boil; This is the time to process the coconut;

4.The coconut head has a small mouth of coconut meat, which can be opened with a knife;

5.Pour in coconut water and set aside;

6.Crack the coconut shell with a hard object and remove the coconut flesh;

7.Peel off the black skin of the coconut meat;

8.Cut the coconut meat into strips and set aside; If you don't eat coconut meat, you can also save trouble and cut it directly into strips without peeling;

9.Add the prepared coconut meat to the chicken broth, boil again and then switch to soup mode for 2 hours;

10.Add the coconut water after two hours and bring to a boil again; Cook for about 10 minutes;

11.Season with salt at the end!

Tips:

1.The coconut shell is very solid, and it takes a bit of work to get the coconut meat out, but when you think about the beautiful soup that you can drink in two hours, you have to treat it well.

2.The coconut in the soup is better than the old one, and the meat flavor is richer and sweeter. The old coconut is the kind that looks brown and "hairy" on the outside, like tree bark; Fresh coconuts have a smooth green shell.

Coconuts are rare in wet markets, but they are easy to buy in large fruit stores and supermarkets. When picking, the coconut with a complete appearance will not be bad.

The above is an introduction to the practice of making chicken soup with coconut, I hope it will be helpful to you.

Practices and Steps:

1. Brush the surface of the coconut and open the hole with a slight rotation of the scissors. Crack the coconut with a small hammer, carefully peel off the coconut meat with a knife, peel the shelled side of the meat with a paring knife, and wash the coconut meat and cut it into strips for later use.

2. Strain the coconut water with a strainer for later use. Open the water in the pot, add cooking wine, peel the chicken, wash it with flying water, and chop the large pieces for later use.

3. Put the coconut meat and chicken into the soup pot and put in the loose ginger pieces. Pour in the coconut water and add an appropriate amount of water. Boil the soup for 2-3 hours, and add an appropriate amount of salt to taste.

4. Coconut stewed chicken is a very sweet soup, the Qing Dynasty poet Yuan Mei once said: "Everything is cooked, it must be assisted." It is necessary to make the clear with the clear, the thick with the thick, the soft with the soft, and the rigid with the rigid, so that there is a harmony and harmony.

Coconut chicken soup is like this, the sweetness of the coconut and the fragrance of the chicken are really the best in the chicken soup.

Ingredients: 500 grams of chicken nuggets, 6 shiitake mushrooms, 2 bottles of coconut water from Jiaguoyuan. Excipients: 3 slices of ginger, 2 red dates, 2 tablespoons of salt, appropriate amount of wolfberry.

1. Prepare the ingredients.

2. Blanch the chicken pieces and remove them.

3. Cut the mushrooms and ginger and set aside.

4. Put the chicken pieces, shiitake mushrooms, ginger slices, red dates and wolfberries into the casserole.

5. Pour in 2 bottles of Jiaguoyuan coconut water.

6. Simmer over low heat for 1 hour, add salt to taste.

7. When the time comes, the coconut chicken soup will be good "good fruit source, focus on 100% juice, zero additives".