Runyuan Four Seasons Chicken Coconut is a native chicken, and the method is as follows:

I. Materials

Chicken 1 2, coconut 1, salt 3g, red dates 5g, ginger1,adenophora adenophora 10g, and astragalus 10g.

Second, practice.

1. Open the coconut and pour out the coconut water for later use;

2. Take out the coconut meat, scrape off the skin and cut into appropriate pieces;

3. Soak Radix Adenophorae in advance, wash Radix Astragali and Fructus Jujubae, and remove the core;

4. Clean the chicken, cut into appropriate pieces and cut into appropriate amount of ginger;

5. Put the ginger slices and chicken pieces into the pot and blanch them with cold water to lose blood;

6. Then wash with clear water and drain;

7. Put coconut meat, red dates, radix adenophorae, etc. at this time. Into the casserole;

8. Pour coconut water; (If there is not much coconut water, you can add a bowl of water. )

9. Put the cooked chicken pieces into the pot;

10. Boil over medium heat, then cover the pot and stew until the chicken is cooked; About 10- 15 minutes;

1 1. Add a little salt to taste.