Recipe: Chicken in Coconut Water

Today, let's try make Chicken in Coconut Water

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Explanation Chicken in Coconut Water

Chicken in Coconut Water.

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Prosciutto, Chicken & Calabrian Chili Flatbread KitchenAid. Braised Chicken in Coconut Water This classic Indonesian dish is beautifully versatile. It all starts with a pot of fresh Taste Nirvana coconut water, which is used to braise chicken legs (or chicken breast if you're looking for a healthier option) until the meat is fall-off-the-bone juicy.

Chicken in Coconut Water This superb electrolyte is absolutely perfect for broiler chicken and can in no time restore relief to your stressed chickens. Pour pan sauce over chicken. (Do not wipe skillet clean.) Chicken pop is chicken braised in coconut water until it cooks tender, then it depends on the personal preference if you want to continue to fry the chicken, baked it or broil it. Coconut water is used to simmer the chicken to infuse the flavor and enhance the taste.
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Turns out ingredients Chicken in Coconut Water below:

Set Up 10 pcs of chicken (with bones), small cuts.
You Need 5 tsp of minced garlic.
You Set Up 5 tsp of minced shallot.
You Need 600 ml of coconut water + 200 ml water.
Prepare 4-5 tbsp of brown sugar (to taste).
Set Up 4-5 tbsp of sweet soy sauce (to taste).
You Need 1 of bay leaf.
You Need 1 slice of galangal (optional).
You Set Up 1 tsp of chicken powder.
Prepare 1/2 tsp of salt (to taste).
You Set Up 2 tbsp of coconut oil.
Set Up Here of Serving.
You Set Up 1 cup of steamed white rice.
You Need of Fried tofu.
You Set Up of Rice crackers.

It is also served in coconut shell with the coconut meat still n the shell. To cook steamed chicken in coconut water; Heat cooking oil and saute onions in oil until transparent. Add coconut milk and water and bring to a simmer. Stir in lime juice and garnish with mint and.

How to make Chicken in Coconut Water step by step

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..

Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Reserve the rest of the coconut milk. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Chicken in Coconut Water step by step. .

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