Coconut stewed chicken
Overview
The chicken can be domestic chicken or black-bone chicken, and the coconut can be green coconut or old coconut. Green coconut is more fragrant and sweet when stewed, but because green coconut is relatively young, the meat tastes much tenderer than old coconut and does not have the toughness and flavor of old coconut. Old coconut is not as fragrant and sweet as young coconut when stewed, but the coconut meat tastes very fragrant and has a coconut flavor. Moreover, adding medicinal materials such as Codonopsis pilosula and Astragalus membranaceus as supplementary ingredients is very healthy~ As for how much ingredients to put in, it depends on the size of the stew container. The effects of coconut stewed chicken: beautifying, strengthening the spleen and replenishing qi, moistening dryness and reducing internal heat. 3 PS: Don’t mind if the picture is a bit ugly, it’s my first time posting a soup recipe 63
Tags
Ingredients
Steps
-
The chicken is cut and the chicken must be fresh
-
For the original coconut, pour the coconut juice inside into another container for later use. If you buy a green coconut, just scrape the coconut meat with a spoon. Old coconuts are more troublesome, and shelling is also very troublesome. The coconut meat inside can only be cut with a knife and cut into strips;
-
Then put the other ingredients and the reserved coconut milk into the stew pot and add water (you can also add the coconut milk if you don’t put it), and stew for three and a half hours. It is best to put the wolfberry in for the last half hour, otherwise the wolfberry will turn brown and become wrinkled and unsightly.
