Coconut Dip Chicken

Name: Coconut Dip Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Coconut meat; Some Three Yellow Chicken; Some Corn flour; Some shallot; Some ginger; Some salt; Some Soy sauce

by Tongbao

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Two days before June 1st, I took Tongtong out to play and bought a coconut to quench my thirst. After we drank the coconut water, we took the coconut shell back, took out the coconut meat, and added the chicken to make this coconut chicken dip. The soup was clear in color. , Sweet and rich, the chicken is tender and smooth, Tongtong finished the chicken and drank two bowls of soup! "

Ingredients

Some Coconut Meat
Some Three Yellow Chicken
Some Corn Flour
Some Shallot
Some Ginger
Some Salt
Some Soy Sauce

Coconut Dip Chicken

1. Chop the coconut with a knife.

2. Remove the coconut meat; wash the three yellow chickens and set aside.

3. Cut the chicken into pieces, marinate the chicken pieces with a little cornstarch, light soy sauce, and salt for 20 minutes.

4. Put water in the pot, and bring the coconut meat and ginger to a boil at the same time.

5. Add chicken and coconut meat and cook until it boils again.

6. Turn off the heat immediately and continue to simmer for 5 minutes without opening the lid.

7. Use light soy sauce, sesame oil, and chopped green onion to make a flavored dish, and serve with chicken!

Tips:
The coconut dipping chicken we ate outside is more authentic than mine, that is, the coconut water is poured in and cooked together, but we have drank the water in advance, so we can only do that. It is very simple to make this dish. The only thing to note is that the heat must be turned off immediately when it boils again, otherwise the chicken will not taste good and the soup will not taste good.