Nourishing and sweet, the meat is delicious, how to make coconut chicken the best?

First, cut the coconut and chicken into pieces, put them together in the pot, add the seasoning, and simmer for half an hour.

First of all, the coconut is processed, take out the coconut, wash the meat, cut it into thick strips, boil water in the pot, wash the chicken and put it in the pot and cook it for two minutes to remove the blood water, put the boiled chicken in the basin and rinse it with water again, rinse the red dates, codonopsis, astragalus, and wolfberry with water for later use, pour water into the basin and add chicken, coconut meat, red dates, codonopsis, astragalus, wolfberry, ginger slices, coconut milk, cover the pot and cook for about an hour.

The best way to make it is to put it directly into the pot to cook, and it is also necessary to add some coconut meat to it, and you also need to add minced garlic and ginger slices, and then choose to come out of the pot, it will be particularly delicious.

It can be made into braised dishes or some cold dishes, which will be particularly delicious, and I also like to eat them.

Recipe: 1 chicken, coconut, appropriate amount of red dates, appropriate amount of wolfberry, appropriate amount of lime, a little garlic, 1 spoon of light soy sauce, appropriate amount of sugar.

Preparation of Sweet Coconut Chicken:

1. Cut and wash the chicken, add flour and chicken essence, stir well, and drain to dry the water.

2. Use a knife to open the coconut, pour out the coconut water for later use, and cut the coconut meat into thin strips.

3. Prepare coconut water, mince the garlic, add light soy sauce, sugar and a little warm water and mix thoroughly, then squeeze in the lime juice.

4. Pour coconut water and an appropriate amount of water into the pot, bring to a boil over high heat, and add a little fine salt.

5. Add coconut water and coconut meat, add an appropriate amount of water** and start cooking. Red dates and wolfberries are also put into the pot and boiled for 20 minutes.

When choosing chickens, try to choose not fat skin thin oil-free chicken, chicken cut moderate size, not recommended too small, stingy, when handling chicken, try to remove chicken fat, and excess fat chicken skin. If you want to make this dish, you can go to the culinary professional training technical school in Hainan to study, and the teachers of the local culinary technical school are very good at this dish.

<> above is the cooking method of the culinary technical school teacher**, but look at the ** does not necessarily make the effect, cooking is to learn to boil coconut water and coconut meat together, after boiling water, put the chicken in and cook for about ten to fifteen minutes, the chicken is boiled until 8 minutes cooked, the chicken is sweet and delicious, and the sauce is really delicious, to tell you a little secret, the kumquat acid is not easy to eat greasy can improve the stomach, coconut chicken soup is also a women's exclusive beauty soup. It has the effect of nourishing the kidneys and brain, nourishing the blood and nourishing the nerves, and moisturizing the skin. Let's teach you how to cook this classic delicacy now!

First, use chopsticks to rub a hole in the air vent of the coconut and pour out the coconut water. Then knock the coconut shell with the back of a knife, then cut off the coconut skin, and cut the coconut meat into strips, cut the coconut chicken into centimeter-sized pieces, and put it in the empty coconut.

Add an appropriate amount of cooking wine, soy sauce, salt, sugar, ginger, pour back the coconut milk until it is almost full, the chicken pieces must be submerged, and then cover the coconut lid back. The shell of the meat is red-skinned coconut, the top is opened, put a bundle of glutinous rice, a rooster is steamed and stewed for three hours to eat, it is very hot and dry, and those who have a dry body are cautious to eat less skin, detoxify and nourish the skin, nourish the kidneys and brain, nourish blood and qi, etc., and it is also a woman's exclusive beauty soup. Let's share with you the recipe of Guangdong coconut chicken soup.

Small, pour out the coconut water, put the old chicken in, add seasoning, pour the coconut water back, then cover it, put it in the pot water to steam, steam it over high heat, and then turn to low heat and steam it slowly, three hours, the original flavor, very replenishing and very replenishing! Oh, by the way, the coconut can't keep up, so hurry up and make a soup for him to drink. What kind of soup to make?

This time, it was coconut chicken soup. Coconut chicken soup has the effect of quenching thirst and heatstroke, invigorating qi and rejuvenating Jin, clearing heat and replenishing deficiency, tired and weak after heat stroke, and it is best to drink it if you are hot and thirsty.

The practice of Hainan coconut chicken.

Wash the chicken and chop it into pieces. There are many breeds of chickens on the market, so you can choose according to your preferences.

Please click Enter a description.

Coconut, I chose a white coconut, a Thai coconut, Thai coconut water is relatively thick and mellow, and white coconut water is mixed together, the taste is very sweet, Thai coconut does not take coconut meat, only coconut water. After the juice of the white coconut is extracted, crack the coconut open and take the coconut meat inside. The process of taking coconut meat is more difficult, and weaker girls can't do it, but it's no problem for women like me to make paper.

The easiest way to do this is to lift the coconut up and slam it to the ground. (Obviously called Hainan coconut chicken, but I didn't choose Hainan coconut, the reason is that Hainan coconut I think the coconut water is not strong enough and not sweet enough).

Please click Enter a description.

This is the coconut water taken out, and the two have been mixed together. If there is some slag, you can filter it with a filter.

Please click Enter a description.

Codonopsis, astragalus, wolfberry, jujube, wash and set aside.

Please click Enter a description.

Cut the red finger pepper into sections and set aside.

Please click Enter a description.

Add coconut water, coconut meat, codonopsis, astragalus, wolfberry, jujube to the ceramic pot, and add a large bowl of water, the amount of water should not be greater than the amount of coconut water. (After my white ceramic pot was stewed by me last time, I couldn't brush it back on the edge of the pot, you consciously ignored it, hahaha).

Please click Enter a description.

Once the heat is on high boil, pour in the chicken. When the pan is boiled again, a layer of chicken fat will be bleached and the chicken fat will be skimmed off with a spoon. Cook over medium heat for 15 minutes and serve.

After serving, use an induction cooker or a simple gas stove to keep heating over low heat, cook while eating, prepare some of your favorite vegetables, eat chicken first, and then put vegetables after eating chicken, just like eating hot pot.

Please click Enter a description.

While cooking the chicken, take another pot, low heat, put an appropriate amount of soy sauce, after the soy sauce boils, pour it into a bowl with chili peppers, pour a small amount of oil into the pot, heat it, and pour it on the soy sauce. Then, it's time to eat... You can also add a small kumquat to the sauce, which will be more flavorful).

Please click Enter a description.

The last step must not be lost, that is, the chicken and vegetables are eaten, you must remember to drink the soup... It's very good.,It's also very supplemental.。。。

Please click Enter a description.

Tips: It's a zero-failure dish, sweet, tasty, and nourishing.

It is also a dish that can be used at family dinners or gatherings of friends.

If you don't like spicy food, you can omit the chili pepper by yourself.

Material. 1 coconut, 1 chicken (tender chicken), cooking wine, soy sauce, salt, sugar, ginger.

Method. 1.One coconut, saw off a round lid with a diameter of about 8 cm on the top, and poured out the coconut water.

2。A chicken (tender chicken), cut into centimeter-sized pieces, and put it in an empty coconut (don't put the neck, wings, legs, etc.) in. Add an appropriate amount of cooking wine, soy sauce, salt, sugar, ginger, pour back the coconut water until it is almost full (the chicken pieces must be submerged) and cover the coconut lid back.

3.Put the coconut with the chicken in the pot (note: the coconut must be kept in boiling water), add water to the pot, and after the water is boiling, steam for another 2 hours over medium heat. Hehe, the delicious coconut chicken is waiting for you.

Coconut milk chicken is suitable for all ages, and it is also an exclusive beauty soup for women, which has the effect of nourishing the brain and kidneys, nourishing the blood and nourishing the spirit, and moisturizing.

Ingredients Half a hen (Qingyuan chicken, Hainan chicken is better, I bought a free-range chicken).

Coconut: 2 pcs.

Half a piece of ginger.

Two shallots.

6 jujubes.

Salt according to personal taste.

Lemon 2 slices.

Dried chili noodles to your taste.

Crushed garlic to your taste.

Coriander a little.

Salad oil a little.

Light soy sauce a little.

Coconut milk chicken preparation.

The first step is to wash the chicken. Wash the chickens.

Step 2: Take the coconut water and coconut meat. The coconut opener sent by the coconut I bought is very convenient to open the coconut directly and use a straw to divert water, which is very convenient and there is no waste.

The coconut meat is more violent, use a knife to cut off the wood fiber on the surface of the coconut, to the hard shell, you can knock it open with a knife, and then use a spoon to dig out the coconut meat for later use.

Put the chicken pieces into the porcelain pot, add two coconuts of coconut water, pat the ginger with a knife, take out the coconut meat, you can cook, I use a stew pot across the water, it is convenient and easy to use, just click the switch to cook for an hour. Half an hour before the pot, put red dates, green onions, salt, these can be added according to personal taste, if you like sweetness, you can put less salt, salty, slightly more salt, after all, the soup is sweet.

When cooking soup, you can make dipping ingredients, press garlic into garlic paste and put it at the bottom of the bowl, add chili peppers, add salt, if there are sesame seeds, you can also fry some sesame seeds in a waterless and oil-free pot, it will be more fragrant, heat oil in the pot, pour it in, you can see the chili pepper bubbling in the hot oil, the fragrance is overflowing, and then add two slices of lemon, a little coriander light soy sauce.

Note that you can add sesame oil and salt to the garlic and mix well, and the garlic is best pressed out to produce sticky juice, which will taste better. But the garlic paste must be placed at the bottom of the bowl to prevent the bowl from bursting when it is cold in winter and when the hot oil is poured in.

Be careful, and be careful when pouring hot oil.

After cooking for an hour and a half, the fragrant chicken soup with coconut milk is ready, the coconut meat is smooth, the soup is warm and delicate, and the chicken dipping sauce is also delicious.

Ingredients: Coconut chicken: 1 green coconut.

3. Half a yellow chicken and 4 skinless water chestnuts.

Appropriate amount of wolfberry 4 red dates.

200g of water Sauce:

1 small lime 1 clove of garlic.

Light soy sauce 3g and warm water 60g

1 coriander 1 shallot.

Steps to prepare sweet coconut chicken.

1.Chop the chicken into small pieces and add cold water to the pan.

The chicken should be tender, not old hens, it should be stewed for a long time, and the meat should not be chewed. In addition, you can ask the master to cut it in advance when you buy it.

2.Once the heat is boiling, remove the chicken, drain and set aside.

Blanching is done to remove blood and excess oil.

3.Use a coconut opener to drill a small hole in the coconut and pour out the coconut water for later use.

For coconuts, you can choose a more tender green coconut or you can use coconut king (old coconut). The taste of coconut green is sweet, and the taste of coconut king is fragrant, depending on personal preference. However, the meat of the coconut emperor is thicker and harder, so it takes longer to cook.

4.Chop the coconut shells in half and scoop out the large pieces of coconut flesh.

5.Cut the coconut meat into strips and set aside.

6.Pour the coconut water into the pot.

7.Add about 200g of water, add coconut fries, peeled water chestnuts, chicken and red dates.

Adding a few water chestnuts can make the chicken soup taste less greasy, and the coconut itself will be more greasy, so adding water chestnuts can combine the taste, and if you can't buy it, you can also leave it out.

8.Bring to a boil over high heat, cover and turn to medium heat and cook for about 25 minutes, then add the wolfberries and cook for about 1 minute.

When the water is boiled, there will be foam, which can be skimmed off with a spoon.

9.While the chicken broth is boiling, let's prepare the sauce. Lime cut in half.

12.In a small bowl, add the lime slices and squeeze in the remaining half of the lime juice.

13.Add light soy sauce and warm water and stir evenly.

<>1. Ingredients required: a coconut (if you can't buy fresh coconut in the north, you can use the kind of coconut in the supermarket that has been removed from the palm shell, and if you can't buy it, you can use the pure coconut water to drink it), and a young chicken can be chopped into pieces.

2. The soup needs a dried cover of overlord flowers (the place where Qingbu cool soup is sold in the south, it is the flower of a plant in the cactus family, which is sweet and cool into the lungs, expelling phlegm and stopping fever.) If you can't buy it in the north, you won't let it go), a small piece of ginger, a few lotus seeds with coring, four small red dates, and a little wolfberry. Brother excited.

3. Take the juice of the coconut first, then split and scrape off the coconut meat for later use.

4. The coconut flesh of green coconut is more tender, and the coconut water is refreshing and slightly sweet, which is suitable for this dish.

5. After blanching the chicken, rinse it with cool water.

6. Add coconut milk and coconut meat ingredients to the dust, bring to a boil over high heat, turn to low heat and simmer for an hour, skim off the foaming grease.

7. Just add salt to taste before cooking.

1/9.Prepare the ingredients. They are half a chicken chopped into small pieces, tender coconut poured out of the coconut green for later use, old coconut to take half of the coconut meat, red dates, ginger.

2/9.Pour water into the pot and bring the chicken to a boil. 3/9.

Take the core of the red dates and slice the ginger. The core of the jujube is dry and hot, and the stew is removal. 4/9.

After the chicken has been foamed, remove it and set aside. 5/9.Cut the coconut into chunks 6 9

Place the ingredients into the pan one by one, just over the surface of the chicken. Bring the heat to a boil and turn to medium. 7/9.

Pour the green coconut into the pot through a strainer. 8/9.Cover the pot and reduce the heat to low heat.

9/9.Timer 15 minutes. When the time is up, turn off the heat, simmer for 5 minutes, and you're done!

First, the chicken is marinated in cooking wine and salt for an hour, then coconut water is poured into the pot, the chicken is put down to cook for half an hour, and then an appropriate amount of coconut is added.