What kind of chicken to use for coconut chicken, and how to eat coconut chicken

Regular chickens will do.

Coconut chicken hot pot.

Ingredients: 1 chicken, 1 coconut, 5 grams of cordyceps flowers, 400 grams of yam, 300 grams of water chestnuts, 300 grams of mustard greens, 300 grams of cuttlefish balls, 50 ml of soy sauce, 10 grams of sand ginger, 2 red peppers, 2 kumquats. Here's how:

Cut the chicken into cubes, wash them, drain the water, and take the coconut water and coconut meat from the fresh coconut; Pour coconut water and coconut meat into the casserole, add the chicken pieces after boiling, and remove the floating dust on the surface after boiling; Cook the chicken pieces (boil for another 3-5 minutes after boiling), add a small amount of fresh cordyceps flowers to decorate, and then you can eat, and you can add iron stick yam, cuttlefish balls, water chestnuts, mustard greens, etc. to cook and eat together; Dipping sauce: first squeeze the kumquat juice into the soy sauce, then mix with sand ginger, like spicy and then put some red pepper rings, a bowl of delicious dipping sauce is ready, very local characteristics of the blending method.

Barrel bone hot pot. Ingredients: 2 pork bones, 1 sweet corn, 4 shrimps, 3 fish balls, 3 shrimp balls, 5 dried squid, 1 handful of enoki mushrooms, 3 shiitake mushrooms, 1 handful of lettuce, 1 handful of crab fillet, 1 piece of ginger, 1 handful of shallots, appropriate amount of salt, 1 teaspoon of light soy sauce, 1 teaspoon of sesame paste, 1 teaspoon of bibimbap sauce, 1 teaspoon of chicken essence, 1 teaspoon of sesame oil, a little sesame seeds.

The method is as follows: prepare the materials, wash the barrel bones and chop them into large sections; Cut the corn into cubes, slice the ginger, wash the green onion and tie the knot; Put cold water and barrel bones in the casserole, the amount of water is slightly more to completely submerge the barrel bones, boil on high heat and continue to cook for 2 to 3 minutes, and completely remove the blood foam with a strainer; Add the corn, ginger slices, and green onion knots to the pot and bring to a boil; After boiling, reduce the heat and simmer for about an hour; When the meat is soft and rotten on the barrel bones, add salt to taste, the hot pot soup base is ready, remove the black membrane of the squid and cut the cross knife obliquely, blanch a little cooking wine in boiling water until curly, and take it out immediately, and serve it with other hot pot side dishes.

Coconut chicken] Ingredients: 1 coconut, three yellow chicken.

Half one, 2 red dates, appropriate amount of wolfberry.

Steps] 1. Chop the chicken, put it in the pot with water, turn off the heat after boiling, remove and clean it for later use.

2. The purchased coconut first uses a knife to cut off the soft skin of the outer layer of the sharp end, and then beats it in a circle with the back of the knife, and soon the coconut shell will crack, and it can be easily pried open along the crack! Did you learn the skill of opening a coconut in 1 minute?

3. Pour out the coconut water, dig out the pulp and cut it into shreds for later use. I couldn't help but take a bite.

4. Coconut water.

Poured into the pot with the chicken, there was too little juice for a coconut, so I added another bowl of water.

5. Put the pulp and red dates in and cook over high heat. The coconut is cool, add two red dates to neutralize it.

6. Bring to a boil over high heat, turn to low heat and cook for 20 minutes, add wolfberries before turning off the heat. Don't rush to eat the cooked coconut chicken, let it sit for a while The soup will taste richer and more fragrant.

The soup of the coconut chicken is sweet, the chicken has a faint coconut flavor, and the way to eat this chicken is to eat it with the sauce, and the authentic sauce must be made with soy sauce, sand ginger, and millet pepper.

With green kumquats, I used the light soy sauce, minced garlic, millet pepper and a small slice of lemon at home, and it tasted good! Remember to drink the soup before eating the chicken!

Tips] 1. A coconut looks big, but in fact, the juice is very small, if you want to use pure coconut milk to stew half a chicken, it is recommended to buy 2-3 coconuts.

2. For the choice of chicken, it is best to use the three yellow chickens that are relatively well cooked. It is also possible to use only chicken thighs.

3. The original flavor of the stewed soup is sweet, and a small amount of salt can also be added.

Coconut chickenIn fact, you have no problem with any kind of chicken, you have to grasp the two points is that the concentration of coconut milk should be viscous, and finally thickened.

The chicken can be beaten with a meat delivery hammer first, followed by a little tenderizer powder.

The reason why chicken is easy to cook firewood is that water is added when stir-frying, and the meat quality is prone to change when cooking and frying are completely separated.

Pure hand hitting, begging, thank you!

Coconut chicken is a standard Hainan specialty, the full name is Wenchang coconut chicken, and the main material is Wenchang's unique local chicken.

Authentic coconut chicken: You don't need to add a drop of water, the coconut is rich and the soup is fresh and sweet, and the meat is tender.

How to make coconut chicken and ingredients:Ingredients: 1 Wenchang chicken, 1 bottle of coconut steak water, appropriate amount of coconut meat, 2 pieces of sand ginger, 3 small limes, 4 spicy millet, 5 spoons of seafood soy sauce, 2 baby cabbage, 1 handful of spinach, half a lettuce, 1 handful of chicken hair cabbage, 1 piece of tofu, 10 grams of fungus, 10g of red dates, green onion and ginger, 1 spoon of soup stock.

Steps: 1. Prepare all the seasonings.

2. Wash the vegetables and cut them into sections.

3. Slice the lettuce and blanch the mushrooms.

4. Cut the tofu into cubes.

5. Soak the fungus in water and take a family photo.

6. Pour coconut water into the pot.

7. Add celery pie coconut meat.

8. Add green onions, ginger and jujubes, and bring to a boil over high heat.

9. Ground the sand ginger, lemon, and millet spring spicy.

10. Add soy sauce and mix the sauce.

11. Cut the chicken into pieces and wash thoroughly.

12. After the water boils, put the chicken pieces into the pot.

13. Turn on high heat and cook for 15 minutes before you can eat chicken.

14. Add vegetables after drinking the soup.

15. Shabu tofu and vegetables.

16. Finished product diagram of coconut chicken.

17. Tender chicken, the dipping sauce is particularly delicious.

Ingredients Recipe Calories: 231 kcal

Ingredients: 2 coconuts, 1 chicken.

Method steps.

1 chicken cleaned and set aside with ginger.

2 coconuts two (real one).

3Brush the surface of the coconut and open the hole with a slight turn of the scissor edge.

4Pour the coconut into a bowl and set aside.

5. Crack the coconut with a small hammer (remember to put a cloth on the floor, don't break the floor tiles) and carefully peel off the coconut meat with a knife (find a suitable tool yourself).

Peel the side of the meat with a paring knife to clean it.

Wash the coconut meat and cut it into strips for later use.

Strain the coconut water through a strainer and set aside.

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.

Put the coconut meat and chicken in the soup pot and add the fluffy ginger cubes.

Pour in the coconut water. Add an appropriate amount of water.

Adjust the setting to Soup Setting for 3 hours.

When the time is up, season with salt.

end precautions.

1.People who have a hot body, love to eat fried food, and have a dry mouth should not eat coconut.

2.It is a bit troublesome when taking the coconut meat, pay attention to safety when operating, and the cracked coconut shell is hard and sharp.

3.This soup does not need to be seasoned with any seasonings, and if you accept it, you can skip the salt, and the taste is very delicious.

4.Remember to use green onions or flavorful condiments to season the soup, which will not only not improve the fragrance but also destroy the original flavor of the soup.

5.The chicken should not be chopped into small pieces, so the soup quality is not beautiful enough and the meat will be very poor.

When you come to Hainan, you can't miss a delicacy like coconut chicken.

To make authentic Hainan coconut chicken, Hainan people have their own set of knowledge, from the selection of chicken materials, sauce blending, to cooking. (At the bottom, [Let's Talk] will tell you slowly).

During this time of staying in Sanya, I often went to various restaurants, consulted many old chefs, and experimented a few times, so that I could make authentic Hainan flavors at home

Dog days, share it with everyone, and make up for it at home

Go one and say] Authentic Hainan coconut chicken should be satisfied:

1. Use Hainan Wenchang chicken that has been raised for 156 days;

The natural pure coconut water (the obsession of Hainan people, do not accept a life with water.

I think that if you buy a super old old coconut, the juice is very sweet, and you can add some water...）

3. Wake up the coconut water 30min in advance to remove the greenness and make the taste sweeter (um...).Hainan "Lafite").

4. After the coconut water is boiled, pour in the Wenchang chicken, and it only takes 4min to simmer, and the meat sensation reaches its peak

Ingredients: [Main ingredient].

2 fresh coconuts.

1 Hainan Wenchang chicken.

Horseshoe to taste.

Red dates: Appropriate amount.

Goji berries to taste.

Classic sauce】 Take 1 unit of ordinary tablespoons.

Garlic: Fingertip Pepper: Sha Ginger Puree: Hainan Green Orange: Light Soy Sauce: Aged Vinegar: 2:2

Other ingredients: chicken fir mushrooms, mushrooms, black fungus, bitter endive, and other favorite vegetables.

Authentic Hainan coconut chicken, light chicken soup tonic practice.

Wake up coconut water. Pure coconut water, like lafite, also needs to be woken up 30 minutes in advance, in order to remove the greenness and sweeter taste.

Pour the awakened coconut water into the pot, add water chestnuts, red dates, and wolfberries, and bring to a boil.

The crispy and sweet horseshoe is really my favorite)

Wenchang chicken cut into cubes.

Pour it into the pot (20210605 update: if you are afraid of fishy, blanch it in advance, just according to your taste and habits).

Cover and cook for 4min, then turn off the heat.

Mix the sauce. A very classic sauce ratio is:

Garlic: Fingertip Pepper: Sha Ginger Puree: Hainan Green Orange: Light Soy Sauce: Aged Vinegar: 2:2

The addition of sand ginger paste and Hainan green orange gives this sauce a unique flavor, and I like it very much

You can also soak seasonal vegetables.

The chicken fir mushroom and the Northeast thick black fungus are recommended for the wall crack, and after boiling coconut water, it is sweet and crisp, and it is superb!

Don't fall on the summer soul - sparkling water.

A bite of meat, a little sauce and a glass of sparkling water, you can have a very comfortable dog day

Don't forget to share it with the first person who thinks of it

Horseshoe, my beloved.

Please click Enter a description.

How to eat coconut chicken hot pot, 1Cut the chicken into cubes, wash them, drain the water, and take the coconut water and coconut meat from the fresh coconut;

2/52.Pour coconut water and coconut meat into the casserole, add the chicken pieces after boiling, and remove the floating dust on the surface after boiling;

3/53.Cook the chicken pieces (boil for another 3-5 minutes after boiling), add a small amount of fresh cordyceps flowers to decorate, and then you can eat, and you can add iron stick yams, corn, mustard greens, etc. to cook and eat together;

4/54.Dipping sauce: first squeeze the kumquat juice into the soy sauce, then mix with sand ginger, like spicy and then put some red pepper rings, a bowl of delicious dipping sauce is ready, very local characteristics of the blending method.

5/55.Cook the chicken pieces (boil for another 3-5 minutes), add a small amount of fresh cordyceps flowers to garnish, and serve.

Precautions for eating coconut chicken, be careful to scald the coconut to get old.

Coconut chicken is generally made of coconut green, coconut green fruit is fresh, and the taste is relatively rich, the coconut chicken will have a special fragrance, the coconut chicken is best eaten on the same day, if it is placed for too long, it can breed harmful substances such as bacteria, or the coconut chicken is sealed and put in the refrigerator for cold food, and it can be stored for about 3 days in a quick search.

1. Coconut green

Coconut chicken generally uses coconut green, because the coconut fruit is fresh, the taste is richer, and it contains coconut milk and oil with volatile fragrance, so that the coconut chicken will have a special fragrance, and the nutritional value will be richer and conducive to human absorption.

2. Precautions

Coconut chicken is best eaten within the same day, because coconut chicken contains a lot of nutrients, but also provides conditions for the breeding of bacteria, so coconut chicken can not be stored at room temperature for too long, so as not to breed bacteria into the human body and diarrhea and other symptoms.

3. Storage method

The coconut chicken can be stored in the refrigerator by first putting it in a jar, then using plastic wrap to seal the mouth of the can to reduce the oxygen in the air and the entry of bacteria, and keeping the refrigerator temperature between 3 and 5 degrees, you can store the coconut chicken for about 3 days.

1. Coconut chicken soup: cut the chicken into small pieces, blanch and remove it, remove the coconut water and put it on the gauze, open the mouth to take the pulp, remove the black skin of the coconut meat, cut it into small strips, and filter the coconut water.

2. Pour the coconut water into the pot, add the chicken pieces, coconut meat, water chestnut, codonopsis, red dates, add water to cover the ingredients, cover the lid, turn to low heat after boiling, and simmer for 40 minutes.

3. Original coconut chicken: Open the lid of the coconut and put it in a bowl, add the ingredients and chicken, add salt, add coconut water, add the lid and steam for 2 hours, you can mix the sauce and dip it to eat.

4. Coconut chicken is a hometown dish made with coconut and chicken, which belongs to Hainan cuisine. The taste is salty and fresh, the coconut flavor is fragrant, and the soup is refreshing, which has a beneficial effect on qi and rejuvenation. Coconut water and coconut meat contain a lot of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc.

<> "Authentic Coconut Chicken Eats the Old."

Fat Loss Man Rush! Light and fresh friends are sweet, tender to me.

Kuaishou sells coconut chicken and lemon leaves, which is really soulful, super plus.

There's no room for unpalatable coconut chicken.

Fresh and sweet, low-calorie, fat-reducing hot pot.

Drink coconut soup first, then boil the meat, and finally chicken broth.