The weather is getting colder and colder. I immediately want to eat the hotpot. Recently, I saw the red Coconut Chicken hotpot in my friend's circle drying net. I couldn't help eating it. So I started to make the Coconut Chicken hotpot. I didn't expect that the Coconut Chicken hotpot made this time is super successful and delicious. The soup is delicious. The chicken is delicate and not firewood. It's said that eating Coconut Chicken for health care and beauty care. If I don't say that, I'll eat hot pot
Step1:Chop the chicken into pieces. Wash off the blood with clear water and drain the water.
Step2:Find the nest on the top of the coconut. Use a knife to dig a small hole. Use chopsticks to gently poke it open. Pour out the coconut water. Use a spoon to leak out the slag.
Step3:Take the coconut out of the water. Put it on the ground and smash it hard. Crack the coconut.
Step4:Use a small spoon to gently remove the coconut along the edge of the coconut. Use a knife to remove the gray part and leave the white meat. Wash and cut into pieces.
Step5:Pour the coconut into the pot. One coconut is enough.
Step6:Pour in the coconut juice.
Step7:Put the chicken in the pot. Add the medlar and dates.
Step8:Cover the glass pot and cook for about 15 minutes. Cook the chicken until it's just cooked.
Step9:Season with salt.
Step10:Prepare ginger, millet, spicy and lemon.
Step11:. wash and cut millet, spicy and ginger into small pieces and put them into a bowl. Pour in 10ml of soy sauce. Add half spoon of salt, chicken essence and squeeze into lemon juice. A bowl of fragrant water is ready.
Step12:Finished produc
Step13:Finished produc
Cooking tips:Coconut Chicken. The authentic ingredient is Hainan Wenchang Chicken. I used the tender chicken this time. The chicken can be eaten as soon as it's cooked. It's fresh and tender. Because this season is not water chestnut. I can't buy water chestnut. It's more perfect with this ingredient. Don't forget to add it to the baby. There are skills in making delicious dishes.