Coconut chicken is from Shenzhen.

Strictly speaking, the first to invent coconut chicken hot pot was a Southeast Asian Chinese whose ancestry is from Hainan Island and who came to Shenzhen to start a business. In the 1990s, the founder of the Shenzhen Luohu Wenjindu crossing in order to attract more guests from Hong Kong, it is from the hometown of Hainan shipped a large number of fresh coconut green, as well as Wenchang chicken, before the combination of the development of the coconut chicken store.

Coconut chicken is indeed an authentic Shenzhen specialty, the invention of coconut chicken is Hainan grew up in Shenzhen to start a business Indonesian Chinese.

He opened the store name: Fatty Coconut Chicken, is the first coconut chicken store in Shenzhen, the store address in the Wenjindu crossing near the intersection of Beidou Road and Yanhe South Road, and there to stick to the thirty years, the beginning of the main Hong Kong people are mainly, and now there are a lot of Mouming card new customers, the taste can only be tasted and then evaluated.

A, coconut chicken practice:

Materials: Wenchang chicken 1, coconut 2, red dates 6, goji berries moderate, salt 2 spoons, MSG half a spoon, millet spicy moderate, sand ginger 3, 2 spoons of soy sauce, lime 1.

Practice and steps:

1, chicken chopped into pieces, wash with water to remove blood and drain.

2, coconut to find the top of the small nest, with a knife to dig a small mouth, and then use chopsticks to gently poke open, pour out the coconut water, with a funnel to drain off the scum.

3, take the water after the coconut, put on the ground and smashed a few times, the coconut smashed crack.

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

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

6, cover the glass pot lid, cook for about 15 minutes, the Wenchang chicken cooked to just cooked on the line.

7, add salt to taste, sand ginger, millet chili, lemon, pour 10 milliliters of soy sauce, add half a spoon of salt, chicken essence, squeeze the lemon juice, a bowl of aromatic dipping water is ready.

8, coconut chicken finished product is ready.