Step 2: Tap the coconut shell gently with the back of the knife to loosen the coconut meat inside, break it open, take out the coconut meat and cut it into small pieces.
3 Cut the chicken into pieces.
4 After the water is boiled, pour in coconut juice and add shredded ginger; Put coconut meat and chicken pieces in and cook them over high heat. After the soup is boiled, simmer for 3 to 4 hours, and finally add salt to taste! ?
Coconut juice and coconut meat can repel roundworms. Chicken supplements protein, strengthens the body, and is suitable for children aged 3 and above.
1. Coconut is the fruit of coconut tree, its juice is clear as water, sweet as honey, crystal clear, cool and thirst-quenching;
2. Coconut juice has a unique flavor, which has both the taste of water chestnut and the fragrance of coconut in sweetness;
3. Coconut juice has the effects of quenching thirst, relieving summer heat, promoting fluid production and diuresis, and is mostly used to treat heat diseases such as heatstroke or high fever;
Coconut chicken soup is made of chicken, which is very flat and not dry, with coconut juice and coconut meat. The meat is delicious, the coconut fragrance is overflowing, and the soup is refreshing;
5. The tonic is clear and has a unique flavor;
6. Mixture of benefiting qi and promoting fluid production, clearing away heat and tonifying deficiency;
7. Suitable for all ages, tired, tired and thirsty.
1 chicken (about 750g), 4 fresh coconuts, 60g lotus seeds and 5 slices of ginger.
How to make it?
First, wash the chicken (beside the vertical knife), remove the dirt and fat, cut into pieces, add oil and wok, saute the ginger slices until fragrant, then add the chicken pieces and fry for a while, and take them out for later use. Two coconuts were sawed off with a saw, and the other two coconuts were taken out with coconut juice and coconut meat. Cut the coconut meat into pieces, put it into the sawed coconut together with chicken and lotus seed meat, add coconut juice until it is full, cover the coconut, put it in a pot, simmer for 2-3 hours, and season for later use.
Ingredients: 20 grams of yam, 30 grams of medlar, a quarter of coconut meat, a chicken, 3 slices of ginger, and proper amount of refined salt.
Production: firstly, wash yam and medlar, chop coconut meat, remove viscera, chop chicks, put them in a casserole, add appropriate amount of water, boil them on high fire, stew them on low fire for 3 hours, and add appropriate amount of refined salt to taste.
Egg cooking: In the soup stew room, coconut fragrance has been mixed with air along the edge of the pot for a long time, and then served to the mother after cooking. Chicken is moist and nutritious, and coconut is white and waxy. Calorie label: The calorie of this dish is 294 calories per person.
Coconut 1 silky fowl? 1 south almond? 1 tablespoon (15g) Jinhua ham? 30g clean water 3000ml salt 2 teaspoons (10g) white pepper 1/2 teaspoons (3g)?
Chop a small mouth at the top of the coconut with a kitchen knife, pour out the coconut juice for later use, split it from the middle, dig out the coconut meat on the inner wall with a metal spoon, then cut off the crumbs on the surface and cut it into small pieces. ? Wash the black-bone chicken, chop off the head and claws, and tear off the chicken skin by hand. Sliced Jinhua ham. Put water in the pot, bring to a boil, add black-bone chicken, almond and Jinhua ham slices, turn to high fire and bring to a boil again. Put the coconut slices into the pot and simmer for 2 hours. Finally add salt and white pepper before leaving the fire.