Coconut Chicken is from Shenzhen.

Strictly speaking, the first person to invent coconut chicken hotpot was an overseas Chinese from Southeast Asia who was originally from Hainan Island and came to Shenzhen to start a business.

In the 1990s, in order to attract more Hong Kong customers at the Wenjindu Port in Luohu, Shenzhen, the founder shipped a large amount of fresh coconut and Wenchang chicken from his hometown of Hainan, and then combined them to develop a coconut chicken restaurant.

Coconut chicken is indeed an authentic Shenzhen specialty. The person who invented coconut chicken was an Indonesian Chinese who grew up in Hainan and came to Shenzhen to start a business.

The name of the store he opened: Fei Lao Coconut Chicken, was the first coconut chicken store in Shenzhen. The store was located near the Wenjindu Port, at the intersection of Beidou Road and Yanhe South Road, and stayed there for 30 years. At first, it was mainly populated by Hong Kong people.

, now there are also many new customers who check in here. The taste can only be evaluated after tasting.

1. How to make coconut chicken: Ingredients: 1 Wenchang chicken, 2 coconuts, 6 red dates, appropriate amount of wolfberry, 2 spoons of salt, half a spoon of MSG, appropriate amount of spicy millet, 3 pieces of sand ginger, 2 spoons of light soy sauce, 1 green lemon

indivual.

Method and steps: 1. Chop the chicken into pieces, wash away the blood with clean water and drain the water.

2. Find the small hole on the top of the coconut, use a knife to dig a small opening, then use chopsticks to gently poke it open, pour out the coconut water, and use a colander to drain out the residue.

3. Take the watered coconut, place it on the ground and smash it hard several times until the coconut cracks.

4. Use a small spoon to gently take out the coconut meat along the edge of the coconut meat. Use a knife to cut off the gray part of the remaining white meat, wash and cut into pieces.

5. Pour the coconut meat, Wenchang chicken, and red dates into the pot, and pour in the coconut water.

6. Cover the pot with a glass lid and cook for about 15 minutes until the Wenchang chicken is just cooked.

7. Add salt to taste, ginger, spicy millet, lemon, pour 10 ml of light soy sauce, add half a spoonful of salt, chicken essence, squeeze in lemon juice, and a bowl of fragrant dipping water is ready.

8. The finished coconut chicken is ready.