Coconut chicken is a hometown dish made with coconut and chicken, which belongs to Hainanese cuisine. The taste is salty and fresh, the coconut flavor is fragrant, the soup is clear and refreshing, and it has the effect of benefiting the vital energy and generating fluids. Coconut milk and coconut meat contain a lot of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium and so on. Coconut chicken practice introduction: 1, the top of the coconut saw off the diameter of about 8 centimeters of a round lid, pour out the coconut milk. 2, sub-chicken cut into 1.5-centimeter-sized pieces, put into the empty coconut. Add the appropriate amount of cooking wine, soy sauce, salt, sugar, ginger, pour back the coconut milk to almost full, must submerge the chicken pieces, and then the coconut lid back. 3, the chicken will have the coconut into the pot (note: you must let the coconut in the case of water to keep the water boiling does not fall), the pot with water, the water boils, and then steam over medium heat for 2 hours that is.