Whole coconut braised abalone and chicken (time-saving version)
Overview
A certain brand of coconut chicken was reported to have no coconut milk in the bottom of the pot and relied entirely on blending. If you want to drink soup but don’t dare to eat out, you can make a cunning and time-saving version of coconut stewed abalone chicken!
Tags
Ingredients
Steps
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Peel the fresh coconut and leave the coconut shell, clean and mark the abalone and set aside, cut the chicken legs into pieces
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Pour the chicken legs and abalone into water, open the coconut and pour out the coconut milk separately, set aside
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To save time, I first made the soup in a casserole: all coconut milk, just coconut milk without any water! Put the blanched abalone into the pot with the chicken legs and ginger slices. Here we cook the cleaned abalone shells together because the abalone shell itself can be used as medicine and is good for the stomach. After high heat, turn to low heat and simmer for 20 minutes
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After twenty minutes, pour all the soup and stew ingredients in the casserole into the coconut shell. It may not be enough to hold the extra portion as I used a separate stew pot. Put the coconut filled with soup into the pressure cooker, steam it over water, bring it to a boil over high heat, then lower the heat for 40 minutes
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After simmering in the pressure cooker for 40 minutes, release the pressure cooker gas naturally, remove from the pot, and season with appropriate salt when drinking. The soup that originally took 2-3 hours to stew was saved in half the time, and the taste difference is not big! This soup is very sweet and warming. If you are interested, you can try it.
