Braised chicken with coconut

Braised chicken with coconut meat

Raw materials for stewed chicken with coconut meat:

One chicken (about 1250 grams), 300 grams of coconut, 100 grams of onion, 5 grams of almonds. Seasoning: 75 grams of edible oil, 10 grams of garlic, 10 grams of coriander, 10 grams of pepper, 5 grams of coriander seed powder, 5 grams of fennel powder, appropriate amount of coconut juice and refined salt.

Processing steps of stewed chicken with coconut meat:

1. Wash the chicken, remove the head and feet, chop into cubes, add boiling water to boil until 5, remove and dry, cut the coconut into shreds; wash and slice the onion and garlic, remove the pedicled pepper seeds and mash the almond together; set aside.

2. Heat the pan and pour in the cooking oil. When the oil is 50% hot, stir fry the scallion slices, garlic slices and coconut until golden yellow. Put them into the stewing pan. Mix the chicken, chili, almond puree, coriander seed powder, fennel seed powder and coconut juice. After boiling, simmer over warm fire until soft. When the soup is thick, add refined salt to adjust the taste. Sprinkle with coriander powder.

Characteristics of braised chicken with coconut meat

Tulip is strong.

Braised chicken with coconut

Braised chicken with coconut meat is a dish. The main ingredients are chicken, coconut meat, onion and almond.

Raw materials:

One chicken (about 1250g), 300 grams of coconut, 100 grams of onion, 5 grams of almonds

Seasoning:

75 g edible oil, 10 g garlic, 10 g coriander, 10 g pepper, 5 g coriander seed powder, 5 g fennel powder

Gram, coconut juice, salt each right amount.

Cooking method:

1. Wash the chicken, remove the head and feet, chop into cubes, add boiling water to boil until 5, remove and dry, cut the coconut meat into shreds;

2. Wash and slice the onion and garlic, remove the pedicled seeds of pepper and mash with almond; set aside.

3. Heat the pan and pour in the cooking oil. When the oil is 50% hot, stir fry the scallion slices, garlic slices and coconut until golden yellow. Put them into the stewing pan. Mix the chicken, chili, almond puree, coriander seed powder, fennel seed powder and coconut juice. After boiling, simmer over warm fire until soft

4. When the soup is thick, add refined salt to adjust the taste. Sprinkle with coriander powder.

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