Hainan is a paradise for coconuts, and even more so for coconut chicken. If you don’t eat coconut chicken for a day, you will miss it. When we were at the Haitang 68 Global Food Street, we wanted to eat the coconut chicken that Principal Wang also ordered three times. Unfortunately, the queue was too long and we gave up in a hurry. I stayed in downtown Sanya for a long time, so I went to Coconut Chicken early to check in. I finally arrived before there was a queue and finally had Coconut Chicken.

The Coconut Chicken I went to this time was the Dadonghai Yintai store, located on the first floor of the Yintai Sunshine Resort Hotel. The chicken in front of the door is very eye-catching. The decoration style here is very Hainanese. The combination of green and brown is fresh and comfortable. Sitting inside makes you feel like you are in Hainan.

The service is also very considerate, from getting seated, placing orders, to serving dishes, they are all very attentive. As soon as I sat down, I poured the local partridge tea and drank it while waiting for the meal. It is said that the coconut chicken here uses sandy green coconuts from the coconut groves in the eastern suburbs, free-range Wenchang chickens that have been raised for 125 days, and wild little horseshoes. I am really looking forward to it.

After pouring the small water chestnuts and shredded coconut into the pot, pour the water from three coconuts into the pot. After boiling, add the Wenchang chicken and cook for 4 minutes before eating. At this time, ladle in a pot of chicken soup cooked with coconut, which is sweet and delicious but not greasy. The chicken is dipped in the prepared sauce. It is tender and juicy in the mouth, and the meat is tender but not burnt.

The gradient butterfly pea flower is so beautiful. The bottom layer is soy milk, and the upper layer is butterfly pea flower. It has anthocyanin (alkaline), which gives it a blue color. If you squeeze in Hainan kumquat (acidic), it will turn purple. , so amazing. Take a sip of ice cold, sweet but not greasy.

Golden brick tofu cubes can be eaten right after serving. They are golden on the outside, soft and tender on the inside, and have a rich taste.

The snowflake beef made from Australian beef top brain is really a favorite of meat lovers. It is delicious after simmering it in the pot for 15 seconds.

Bamboo fungus is a good partner for coconut chicken. The bamboo fungus here is even more unique. There is shrimp paste hidden in it. It is fresh and crispy when you bite it.

Galli mushrooms, a treasure among edible mushrooms, are cooked together with coconut chicken. It can be said to be rich in nutrients. Not only is the soup delicious, but the mushrooms are also sweet and crispy.

Also... I found that Coconut Chicken has so many delicious dishes, no wonder the locals queue up to eat it.