Coconut Chicken

The recipe introduction is refreshing and delicious, and it moistens the lungs well.

material

3 chicken legs, coconut 1 piece, a little apricot (about 20-30 petals), a little medlar (about 20-30 slices), soy sauce 1 teaspoon, cooking wine 1.5 teaspoon.

working methods

1. Wash the coconut slightly, cut an opening at the slightly uneven end of the coconut with a machete, and pour out the coconut juice.

2. Cut the chicken leg into small pieces with scissors, wash away the blood, and marinate it with soy sauce and cooking wine 15-20 minutes.

3, burn a pot of water, boil and turn to a small fire for use.

4. Add medlar and apricot to marinated chicken legs and mix well, and stuff them into coconut.

5. Put the coconut into the pot and steam 1 hour.

skill

1. It is suggested that the coconut should not be too big, with a diameter of about 20 cm, otherwise it will be difficult to find a suitable steamer.

2. Don't fill the chicken, but leave a space of 2-3 cm. Therefore, the preparation of three chicken legs requires two coconuts.

3. You can add a little coconut juice when curing chicken legs, which will make the chicken sweeter. Coconut juice can also be used for other purposes, such as making coconut juice.