It is said that the origin of the earliest coconut chicken is related to the weaver Huang Daopo. After she tried cooking it with fresh coconut juice and Wenchang chicken, she found that the soup was delicious and the chicken was smooth and tender. She couldn't help but praise this dish and chose it.

The famous coconut chicken also passed this preparation method to the local Li people. Since then, this dish has been spread and passed down from generation to generation. Today, hundreds of years later, it has become a local specialty in Hainan.

Here are two ways to make coconut chicken.

How to make coconut chicken: 500 grams of three-yellow chicken, 2 coconut yolks, an appropriate amount of jujubes, an appropriate amount of pears, and a small amount of astragalus and codonopsis. Step 1: Clean the three-yellow chicken, cut it into small pieces, blanch it, boil the water for 2 minutes, and remove

Rise and set aside in a bowl.

Step 2: Cut the coconut into pieces, pour the coconut milk into a bowl and set aside; cut a slit on the coconut shoe, and use a spoon to remove the coconut meat; cut the coconut meat into 1cm strips.

Step 3: Filter the coconut milk with a filter spoon to remove the residue inside.

Step 4: Pour the coconut milk into the pot, add black pepper chicken pieces, coconut meat, pear, astragalus and dangshen, and jujube. Pour in cold water to cover the food. Bring to a boil over high heat, then turn to low heat and simmer for 45 minutes.

Just take it.

How to make Hainan Coconut Chicken in the original cup: 150 grams of three-yellow chicken, 1 coconut yolk, appropriate amount of jujubes, appropriate amount of pears, and a small amount of astragalus and Codonopsis. Step 1 Follow the above steps to combine the chicken breast and coconut.

Step 2: Place the coconut meat, pear, astragalus and codonopsis root, and jujube under the coconut shell, put the chicken breast on top, and pour in the coconut milk until it is eighty full.

Step 3: Add the outer cover, put it into the wok and steam it for two hours, then you can take it out of the wok.

Functions of coconut chicken: Raw squeezed coconut juice is clear like water, sweet like honey, crystal clear, has the effect of quenching thirst and dispelling heat, producing body fluids, quenching thirst, and promoting urination. It is mostly used to treat fevers such as stroke or fever; chicken in dishes

It is warm in nature and not drying. It is mixed with raw coconut juice and coconut meat. The meat has a beautiful aroma, the coconut flavor is fragrant, the soup is clear and delicious, it is a tonic and clear, and the taste is unique. It can nourish qi, nourish yin and fluid, clear away heat, detoxify and nourish.

Yin-nourishing and blood-nourishing agent; suitable for the elderly and infirm, fatigue, dry mouth and other symptoms. It is an excellent lung-moistening product in early autumn.