Coconut Chicken Stew

Name: Coconut Chicken Stew
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Young coconut; Some Chickens; Some ginger; Some Codonopsis; Some Astragalus; Some Red dates; Some Wolfberry

by Pheasant Chrysanthemum

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Chicken can choose domestic chicken or black-bone chicken, coconut can choose young coconut or old coconut. The young coconut is stewed more fragrant and sweeter, but because the young coconut is younger, the meat tastes more tender than the old coconut. The meat is tough and fragrant, and the old coconut is stewed and sweet and not as effective as the young coconut, but the coconut meat is very fragrant and has a coconut flavor.
And it’s very healthy to put some medicinal materials such as Codonopsis and Astragalus.
As for how much material you put in, it depends on how big your stewing container is.

The effect of coconut chicken stew: beauty, invigorating the spleen and nourishing qi, moisturizing dryness and reducing the fire.
3
PS: The picture is a bit ugly, don’t mind it, it’s the first time to post a soup book 63"

Ingredients

1 piece Young Coconut
Some Chickens
Some Ginger
Some Codonopsis
Some Astragalus
Some Red Dates
Some Wolfberry

Coconut Chicken Stew

1. Cut the chicken, but the chicken must be fresh

2. For the original coconut, pour the coconut milk inside into another container for later use. If you buy the coconut meat inside the green coconut, just scrape it with a spoon; the old coconut is a bit more troublesome, and it is troublesome to remove the shell. The meat can only be cut with a knife and cut into strips;

3. Then put the other ingredients and the spare coconut milk into the stewing pot and add water (coconut milk can also be left), and simmer for three and a half hours. It is best to put the goji berries in the last half an hour, otherwise the goji berries will turn brown after a while. It's crumpled and doesn't look good.