Chicken (an old hen)

Coconut half piece of coconut meat

Jiangyikuai

A little rice wine

Proper amount of salt

A little oil

Practice of Stewed Chicken Soup with Coconut

Cut the chicken into small pieces, don't cut the head and butt of the chicken.

Remove the hard shell from the coconut, take the pulp, remove the black skin from the pulp and cut it off with a knife! I didn't eat coconut meat because I didn't cut off the black skin for a short time.

Cut the coconut meat, take two small pieces, add a small glass of water, beat it into coconut juice with a cooking machine, then filter out the coconut residue and leave the coconut juice for later use.

Mash the ginger, heat the pot, add a little oil, fry the chicken for about three minutes until it changes color, add a little rice wine and fry for another two minutes. Put aside for use

Boil the water in the casserole in advance, pour the fried chicken into the casserole with boiling water, add coconut pieces, pour in half a cup of coconut juice, then boil over high fire for five minutes, and skim off the foam and grease with a spoon. Cover and simmer for an hour and a half. Be careful that the pot is half full to prevent the soup from overflowing.

Season with salt before cooking. If you are not afraid of greasy, you don't need to skim the chicken oil halfway. Some chicken oil soup will be more fragrant! I am afraid of being greasy, so I skim the oil many times, otherwise, fried chicken soup is very Huang Chengcheng.

skill

Coconut has a black skin. There is a way to remove this skin easily, but I forgot to take a picture! Stand the coconut meat on the chopping block by hand, and then grind the coconut skin as sharp as wood with a kitchen knife. Just cut it off a little. Be careful not to cut your hand!