It’s so cold today, ah! ! I wanted to eat something hot and soup, so I decided to do this. Coconut chicken does not say whether Hainan or Cantonese cuisine is good, but the change can also be made into Thai style/Malay style/Singapore style, etc. In short, it is Southeast Asian style. For details, please refer to the tips. There are a lot of coconut chickens that are stewed with copra. I don't use coconut meat. I know the name of the dish. I don't know what version of the wind it is. Anyway, it is king. . . ̄『 ̄ 1-2 people.
Wash the chicks, cut off the buttocks and neck, remove the internal organs and excess oil.
Scallions cut green leaves and onions, leaving white onions and stuffed into the chicken belly. If you want to make Korean ginseng soup, you can also add glutinous rice, but it is recommended to cut the green onions and glutinous rice and mix them. go with.
A cool look. . .
Ok, it’s not like this. . . The chicken butt is sealed with a toothpick. If there is a broken material such as glutinous rice, the neck should be sealed with a toothpick. Otherwise, the stewed material will run out. Students who like to look good can use the special cotton thread to tie the joints like me. The shape of the chicken legs is better, and the chicken wings are also fixed. Please see the tips for specific methods.
Put the coconut water and water into the soup pot and put in the chicken. The amount of water should cover the chicken as much as possible. Add fish sauce, boil over high heat until you start to boil, remove the floating foam, add lemongrass and ginger, and simmer slowly. It takes about half an hour to 40 minutes in total, and the chicken can be turned over in the middle.
When the chicken is stewed, the vegetables are prepared. After washing the vegetables, the vegetables are half cut, the corn shoots are cut or half cut, the kale is cut, and the small mushrooms can be kept intact. The big ones can be two.
After stewing the chicken for 30-40 minutes, put the vegetables in the pot, add a little salt, cover and cook for another 5-8 minutes. Turn off the fire, remove the lemongrass and ginger, and sprinkle with torn parsley.
If you don't care about the shape, you can put the sealed chicken directly into the pot to cook. I care about the shape can be done like me, about the shape of the chicken wings, in order to avoid the Dapeng wings, you can pull the tip of the wing to the back of the neck next to the neck, hey, how to describe it better? You put your hands up and put your own back shoulders. That's it. (It's really not doing yoga...) Australia's chicken fat content is relatively less than domestic, my soup is not deliberately going to oil, domestic students think that the soup floats above Too much oil can go. For soup, you can use no water and completely use coconut water. I bought the Cocon Cart's coconut water, or I can buy it myself. I don't want to buy a ready-made one. . . -_-# Coconut green water is a very natural light sweet taste, it is very refreshing, do not add salt during the stewing process, add before the pot. Vegetables don't have to be the same as me. They can also be used with mushrooms and fungus. Some people don't like the smell of fish sauce, they can choose not to add it. If you can't buy lemongrass, you can't add it. How to make a thorough Southeast Asian style? First of all, fish sauce and lemongrass, coriander can not be without, use coconut milk instead of coconut green water, very very Southeast Asian flavor, add some coconut sugar, sprinkle with a small red pepper on the circle when you put it on the plate, squeeze the lime juice, but Students who are tired of being tired must think twice.