It is said that the earliest origin of chicken coconut is related to the weaver Huang Daopo. After trying to cook with fresh coconut milk and Wenchang chicken, she found that the soup was delicious and the chicken was tender. Then she couldn't help but praise this dish, named chicken coconut, and spread it to the local Li people. Since then, this dish has been handed down from generation to generation and has become a local feature of Hainan after hundreds of years. Here are two ways to make chicken and coconut.

The practice of chicken coconut: eat 500 grams of Sanhuang chicken, 2 coconut yellows, appropriate amount of jujube, appropriate amount of pear, and a small amount of Radix Astragali and Radix Codonopsis.

Step 1 Clean the Sanhuang chicken, cut it into small pieces, blanch it for 2 minutes, and put it in a bowl for later use.

Step 2: divide the coconut emperor and pour the coconut juice into a bowl for later use; See a hole in the coconut shoes, and remove the coconut meat with a spoon; Cut coconut meat into small strips with the size of 1cm.

Step 3: filter the coconut milk and remove the residue inside.

Step 4: Pour coconut juice into the pot, add chicken pieces, black pepper, coconut meat, pear, astragalus root, codonopsis pilosula and jujube, pour cold water into the food, boil and stew for 45 minutes.

The original cup method of chicken and coconut in Hainan province: eat Sanhuang chicken 150g, coconut yellow 1, appropriate amount of jujube, appropriate amount of pear, and a small amount of Radix Astragali and Radix Codonopsis.

Step 1 Solve the chicken breast and coconut king according to the above steps.

Step 2: Spread coconut meat, pear, astragalus root, codonopsis pilosula and jujube under the coconut shell, add chicken breast, and pour coconut juice until it is full.

The third step is to add the outer cover, put it in a wok and steam for two hours, then take it out.

The function of chicken coconut: raw coconut juice is clear as water, sweet as honey, crystal clear, has the functions of quenching thirst, relieving summer heat, promoting fluid production and quenching thirst, and is beneficial to diuresis, and is mostly used to treat heat diseases such as traditional Chinese medicine or fever; The chicken in the dish is warm but not dry, served with raw coconut milk and coconut meat. The meat is fragrant, the coconut is fragrant, the soup is fresh, the tonic is clear, and the taste is different. * * * becomes a medicine for invigorating qi and nourishing yin, clearing away heat and toxic materials, nourishing yin and nourishing blood; Suitable for the elderly, weak, tired, irritable, dry mouth and so on. It is a good product for moistening the lungs in early autumn.