Coconut chicken hot pot, as the name implies, is a hot pot made of chicken and coconut as raw materials. This is a delicious food from Hainan, Guangdong Province. This hot pot soup base is sweet and delicious because of coconut sweat and coconut meat, and it is still a nourishing good product. Although the coconut chicken hot pot eaten outside has no taste, it is exposed by the news that some restaurants don't use coconut. For the sake of health, everyone can make this hot pot at home. Let's talk about its practice.

Coconut chicken hot pot practice:

Materials:

Soup base: (2 people eat 2 servings)

2 chicken racks, 2 coconut emperors (coconut emperors are small, so it is almost the same to use large coconut green 1 piece), a tablespoon of rice wine, and 4-5 slices of ginger.

Seasoning dip:

Ginger, kumquat, soy sauce, millet pepper, sesame oil (optional)

Hot pot ingredients: half a piece of Sanhuang chicken (there is no Wenchang chicken, and tender Sanhuang chicken is also delicious), and any other ingredients you like.

Practice:

Step 1: Take coconut juice and coconut meat.

This part above the coconut is thin and soft. Cut it out with the back of a knife. After pouring out the coconut juice, continue to cut it with the back of a knife until the coconut shell breaks. Slowly remove the coconut meat with the tip of a knife, cut off the yellow skin film on the coconut meat, cut it into thick strips and wash it for later use.

Step 2: Boil the bottom of the soup

Wash the chicken rack, blanch it, rinse off the floating foam, add the water, ginger slices, rice wine, coconut juice and coconut meat that have flooded the chicken rack, and turn it to a small fire after boiling 1 hour.

After cooking, take out the chicken rack and throw it away. Take out the coconut meat and filter the broth with a sieve (gauze is best to remove the oil slick). Take a proper amount of soup base, add coconut meat, add red dates and onion knots as you like, and the hot pot soup base will be served.

Step 3: Prepare the ingredients for the hot pot.

Cut the chicken pieces (this step can be done by the stall owner when buying the chicken), wash them with clear water several times first, and then soak them in water+a spoonful of rice wine for about half an hour, which can better remove the fishy smell and blood. Drain the water before eating, and you can go directly into the pot ~

Step 4: Mix the dipping juice.

Two essential ingredients of chicken coconut seasoning: galangal and kumquat, can't be replaced by any other ingredients. One of the characteristics of chicken coconut lies in this dish dipped in juice.

Wash and cut the millet pepper into small pieces, wash and scrape the ginger, pat it flat with a knife, and then chop it into pieces. Put the millet pepper and ginger powder into a seasoning bowl, squeeze into the green kumquat juice, add a proper amount of soy sauce and mix well. You can add a little sesame oil if you like.

Prepare ingredients and ingredients dipped in juice when cooking the soup base. When the soup base is ready, you can serve it ~ Drink a bowl of sweet and fragrant soup base first, and then add chicken pieces. The chicken will be cooked in about a few minutes, dipped in sauce, and it is absolutely authentic. Seeing this, don't go and prepare yourself to make a pot of real coconut chicken hot pot with coconut juice.