Recipe of Favorite Chicken in Coconut Water
Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Award-winning Chicken in Coconut Water. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken in Coconut Water, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken in Coconut Water delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken in Coconut Water is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can cook Chicken in Coconut Water using 15 ingredients and 6 steps. Here is how you can achieve that.
This is our all time #chickendinner favorite. Make ahead for one week of this dish, everyday.
Tips:
> Just add water if there's no coconut water, don't use coconut milk. Save the coconut milk for the rice instead.
> Adjust the amount of sugar and soy sauce to your liking. Mine is rather sweet and salty.
#chicken #12plates #chickendinner
Ingredients and spices that need to be Get to make Chicken in Coconut Water:
- 10 pcs chicken (with bones), small cuts
- 5 tsp minced garlic
- 5 tsp minced shallot
- 600 ml coconut water + 200 ml water
- 4-5 tbsp brown sugar (to taste)
- 4-5 tbsp sweet soy sauce (to taste)
- 1 bay leaf
- 1 slice galangal (optional)
- 1 tsp chicken powder
- 1/2 tsp salt (to taste)
- 2 tbsp coconut oil
- Serving
- 1 cup steamed white rice
- Fried tofu
- Rice crackers
Instructions to make Chicken in Coconut Water
- Rinse the chicken, set aside.
- Put the oil in a pan with medium heat, add garlic and shallots. Stir for a few seconds. Add chicken. Stir fry until the chicken is no longer pink.
- Pour the coconut water mix, add brown sugar, sweet soy sauce, bay leaf and galangal. Add salt and chicken powder. Stir to half boiled.
- Cover the pan and simmer in low heat until the liquid is absorbed.
- Uncover the pan. Let it cool, drain and place the chicken on sealed boxes. You can put it on the fridge for up to one week.
- To serve: reheat the chicken, 2 pcs each time, with medium heat on an oiled pan. Serve warm with steamed white rice, fried tofu, and rice crackers.
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