It looks like ordinary stewed chicken, with clear soup and little water, but the taste is quite different. Clear but not light, fragrant but not greasy, drink a mouthful of soup and eat a bite of meat, which makes people feel like they are in a tropical seaside. This is the famous coconut stewed chicken.
Speaking of chicken coconut, anyone who has been to Hainan will be familiar with it. Especially in Wenchang City, the dense coconut forest is rich in coconuts. Wenchang Chicken, the most famous local chicken, is scattered under the forest. Pure original ecology, pure green and natural.
when I went to Wenchang, I went to a restaurant with a good reputation, just under the coconut trees and surrounded by the whole coconut trees. Wenchang chicken is free-range in the forest, feeding on its own, and the pure natural feeling makes people comfortable.
The store slaughters and cooks now, and the coconuts are also picked now. Pour the coconut juice into the pot, without other seasonings, and make it pure. After the Wenchang chicken is slaughtered, chop the pieces and clean them. After the coconut juice is boiled, pour in the chicken pieces and stew for 5 minutes. The meat is fresh and tender, with the fragrance of chicken and the sweetness of coconut juice. Coupled with the dip of raw ginger and lime, the taste is unforgettable.
in the north, coconut and Wenchang chicken are not easy to buy. If you want to try to cook it once, you can only use local materials. Wenchang chicken is not available, so use Sanhuang chicken instead. After all, Sanhuang chicken also has the characteristics of tender meat and easy cooking. Making this dish is the best substitute. Never use chai chicken, let alone five minutes, 5 minutes is still a tight taste.
There is no fresh coconut, so bottled coconut juice is easy to buy, especially those nominally pure coconut juice, which can be a perfect substitute. It's just that I have ready-made coconut powder at home, so I'll just try it. Use coconut powder first with warm water, don't just pour it into the pot.
as for dip, I don't think it's necessary to deliberately pursue local tastes. Just make it according to your own preferences. Even if you are local, you can recommend local ones for dipping people. Of course, you can ask the store to help you adjust different flavors according to your own preferences.
I used garlic as the base flavor, and added some lemon and millet spicy, which is a fusion of local and local.
It's really easy to cook this dish, and it's also a home-cooked dish, so you don't need too many ingredients. Soy sauce, salt and sugar are all used for dipping, and nothing is put in the stewed chicken.
chop the Sanhuang chicken into pieces and then clean it, that is, there is basically no blood.
pour the chicken pieces into the pot, and add the coconut juice mixed with warm water. Of course, it is better if you have coconut or finished coconut juice.
It only takes seven or eight minutes to stew in a big fire, and Wenchang chicken takes five minutes. I feel completely cooked with Sanhuang chicken in seven or eight minutes.
Make dipping sauce when stewing chicken. Chop garlic, add some millet and chopped shallots, add salt and sugar, and pour some light soy sauce.
Actually, I think this dish has a very important flavor feature, which is the local lime. Anyone who has been to Hainan knows that the local lime is often used instead of vinegar in the local diet, because it is not only sour, but also fruity. So I used lemon instead.
The prepared dip can be washed away with chicken soup, keeping its original flavor and pure natural taste.
Actually, it's that simple. For the first time I eat chicken coconut, I'm also surprised that there is no seasoning. How delicious can it be after such a short time of stewing? But when I picked up a piece of chicken, dipped it in small ingredients and put it in my mouth, I was attracted by the delicious and distinctive taste. Coupled with the tender and smooth chicken, it was really a wonderful feeling. Finally, a bowl of coconut chicken soup, wow! Comfortable