Coconut chicken, a delicious delicacy with a tempting aroma, is sweet and delicious, simple and easy to make

Coconut chicken is a delicacy that may seem complicated, but it takes a few tricks to create a sweet and delicious effect. The combination of coconut and chicken can not only provide enough fat and protein, but also increase the aroma and taste of the dish, and coconut itself has a certain hydrating and beauty effect, which is conducive to keeping the skin hydrated and radiant. This dish is suitable for any season as it satisfies people's cravings for sweetness while also serving rice. Here's how to make coconut chicken!

Ingredient selection:

• Coconut: It is best to choose fresh, brightly colored, smooth skin, no moth or rotten spots, because such coconut is fresher, and contains more coconut water and coconut meat, which has many benefits for the body. There are many types of coconuts, such as green coconut, yellow coconut, red coconut, etc., you can choose the right coconut according to your preference and the local market.
• Chicken: It is best to choose fresh, bright red color, smooth skin, no peculiar smell chicken, because such chicken is more tender, and contains more protein, iron, zinc and other nutrients, which has many benefits for the body. There are many types of chicken, such as chicken thighs, chicken wings, chicken breasts, etc., you can choose the right chicken according to your preferences and local market.
• Seasonings: The seasonings of this dish mainly include salt, sugar, light soy sauce, dark soy sauce, cooking wine, starch, oil, ginger slices, minced garlic, chopped green onion, etc. You can adjust the proportion and amount of each seasoning according to your taste and preferences, but be careful not to be too salty or too sweet, and keep it light and palatable.

Detailed steps:

1. Wash and cut the coconut (if you can't cut it, you can also crack it with a knife), pour out the coconut water for later use (you can also strain it with gauze if you want it to be clearer), and then use a spoon to scoop the coconut meat out for later use (if you want to make the coconut meat more delicate, you can also use a knife to cut the coconut meat into small pieces).
2. Wash and cut the chicken into small pieces (if you don't like to eat skin or tendon, you can also use a knife to peel and remove the chicken), put it in a small bowl, add salt, sugar, light soy sauce, dark soy sauce, cooking wine and starch, grab and marinate for about 30 minutes.
3. Put the pot on the heat, pour in an appropriate amount of oil, cook until about 70% hot, add ginger slices and minced garlic, fry until fragrant, and fish out for later use.
4. Fry the remaining oil until the digged or cut coconut meat (if you like pastry), then pour in the coconut water, bring to a boil over high heat and reduce the heat.
5. Put the marinated chicken pieces back into the pot, stir-fry a few times with coconut water, add an appropriate amount of water or stock (without the ingredients), bring to a boil over high heat, turn to low heat and simmer for about 40 minutes until the soup is thick.
6. Finally, sprinkle with chopped green onions and serve on a plate.

Tips:

• If you like salty, you can increase the amount of salt or light soy sauce, or sprinkle some MSG or chicken essence before coming out of the pan.
• If you like to eat acid, you can appropriately increase the amount of vinegar or lemon juice, or squeeze some lemon juice before coming out of the pan.
• If you like to eat spicy, you can appropriately increase the amount of chili powder or chili oil, or add some dried or fresh chili peppers when stir-frying chicken and coconut meat.
• If you want to make your dish more fragrant, add some spices such as peppercorns or star anise to the frying ginger slices and minced garlic.
• If you want to make the dish more tender, you can add some egg white or milk to the marinated chicken, but be careful not to overdo it, otherwise it will affect the taste of the dish.