Braised Black-bone Chicken with Green Coconut

Name: Braised Black-bone Chicken with Green Coconut
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Young coconut; 1/2 Black-bone chicken; 2 tablets Sliced ginger; 1 piece Shiitake Mushrooms; 4 pcs Red dates; 2 teaspoons Wolfberry

by Xiaojun_Joanne

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There is a hot pot method in Hainan where chicken is cooked in coconut water, and black-bone chicken is also stewed with coconut in the Pearl River Delta area of Guangdong. The coconut water of the Thai green coconut is sweet and delicious, which can well lift the umami taste of the black-bone chicken. Therefore, this dish combines the practices of Hainan and Guangdong. The coconut green is used instead of the commonly used coconut. The finished product is refreshing and delicious, and easy to handle.

Ingredients

2 pcs Young Coconut
1/2 Black-bone Chicken
2 tablets Sliced Ginger
1 piece Shiitake Mushrooms
4 pcs Red Dates
2 teaspoons Wolfberry

Braised Black-bone Chicken with Green Coconut

1. Open a mouth of the green coconut, pour out the coconut water inside, and set aside.

Braised Black-bone Chicken with Green Coconut recipe

2. Use a knife to cut a circle according to the instructions. It doesn't need to be large, so it's easy to take and put the soup.

3. Wash red dates and medlar, slice ginger and shiitake mushrooms.

4. Cut the black-bone chicken into 3-5cm-wide chicken pieces.

5. Put black-bone chicken, red dates, ginger slices, medlar and shiitake mushrooms into the young coconut, and add coconut water.

6. Put it in a steamer and steam for 2 hours.

Tips:
1 Green coconut water may not be used up, if you can't use it up, you can drink it directly.
2 After the soup is finished, the coconut meat can be scraped out for consumption.