Coconut chicken

By VicentaLakin

Coconut chicken
Many people think that everything is made of coconut and sauerkraut, South-East Asian foods such as Thailand and Malaysia, which are grown in the south of the country and in Yunnan, and are made today from our island of Hainan. All the spices that don't go on are mixed with the taste of the food itself. They're very sweet and thick, and the chickens are smooth and full of coconuts。

Recipe Recommendations

  • chicken legs of 2
  • coconut green of 2
  • coconut milk Half a spoon
  • citronella 2 pieces
  • Jiang 4 tablets

Steps for Coconut chicken

  • 1
    Material required。
  • 2
    Coconut half a spoon。
  • 3
    Open with a knife on the coconut。
  • 4
    Slice blades, ginger blades, chicken legs, bone cut-in。
  • 5
    Pour out the coconut water and dig out the coconut spare。
  • 6
    Pour the coconut juice into the pot。
  • 7
    Put the shampoo, the ginger chips and the coconut in the pot。
  • 8
    The fire broke。
  • 9
    Put chicken in the pot。
  • 10
    It's 15 minutes after again。
  • 11
    Fifteen minutes later, the fire was turned off and the coconut was poured into the pot。
  • 12
    Coconut is mixed with materials for 15 minutes。
  • 13
    Then pour the boiled material into the emptied coconut。
  • 14
    Put the lid on。
  • 15
    When the water opened up, the coconut tumbled into the pot for 1.5 hours。
  • 16
    That'll get you out。
  • 17
    Chicken, soup, no sauce, no salt。

    • Coconut chicken Make Tips

    People who like salt can add a little salt to their own tastes, but I don't know if it affects the sweet taste of the food itself. It's very sweet to add to the magma。

    Recipe Categories

    Recipe recommendation