Chicken in Coconut Water
Chicken in Coconut Water

Hello, I am Kate. Today, I’m gonna show you how to prepare chicken in coconut water recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Chicken in Coconut Water Recipe

Chicken in Coconut Water is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Chicken in Coconut Water is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook chicken in coconut water using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken in Coconut Water:

  1. Take 10 pcs chicken (with bones), small cuts
  2. Prepare 5 tsp minced garlic
  3. Make ready 5 tsp minced shallot
  4. Prepare 600 ml coconut water + 200 ml water
  5. Take 4-5 tbsp brown sugar (to taste)
  6. Prepare 4-5 tbsp sweet soy sauce (to taste)
  7. Take 1 bay leaf
  8. Take 1 slice galangal (optional)
  9. Make ready 1 tsp chicken powder
  10. Prepare 1/2 tsp salt (to taste)
  11. Prepare 2 tbsp coconut oil
  12. Get Serving
  13. Make ready 1 cup steamed white rice
  14. Take Fried tofu
  15. Get Rice crackers

Steps to make Chicken in Coconut Water:

  1. Rinse the chicken, set aside.
  2. 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.
  3. Pour the coconut water mix, add brown sugar, sweet soy sauce, bay leaf and galangal. Add salt and chicken powder. Stir to half boiled.
  4. Cover the pan and simmer in low heat until the liquid is absorbed.
  5. 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.
  6. 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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