椰子雞煲升級版🌟椰漿雞🌟喺深圳食過超鍾意encore咗幾次！喺屋企用現成椰漿，整個簡單複製版🥰一定要自製沙薑青檸豉油！味道好夾🥹記得雞要先汆水，湯底會清好多！
🤣呢個火鍋又係11月頭整，隔咗成個月先出post🙂↕️因為今個星期weekend又會凍返啦❤️🔥好啱打邊爐！
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🤍奶白椰漿雞火鍋📝食譜
烹調時間⏱20分鐘
🔸材料🔸
雞 半隻斬件
椰子水 1500ml
印度椰子 1個切片
紅棗 3粒去核
杞子 1湯匙
粟米/ 竹笙/ 馬蹄
椰漿 200ml + 100ml 清水混合
🔸沙薑豉油🔸
生抽 4湯匙
青檸 半個
沙薑 1塊切碎
指天椒/芫茜(可省略)
🔹做法🔹
- 大鍋放入雞件，注入清水；中小火煮至沸騰，繼續煮3分鐘，盛起沖洗血污
- 大鍋加入其餘材料，煮滾後加入雞件合蓋小火煮5分鐘，最後倒入椰漿即成；雞件伴沙薑豉油食用
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Chicken, half, cut into pieces
Coconut water, 1500 ml
Indian coconut, 1, sliced
Red dates, 4, pitted
Goji berries, 1 tbsp
Corn, Bamboo fungus, water chestnuts
Coconut milk 200ml + 100ml water
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Soy sauce, 4 tbsp ; Lime, half ; Sand ginger, 1 px, chopped ; Chilli /cilantro (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- In a large pot, add the chicken and pour in water. Bring to a boil over medium-low heat, continue boiling for 3 mins. Remove the chicken and rinse off any blood.
- In a large pot, add the remaining ingredients. Once it reaches a boil, add the chicken, cover, and simmer on low heat for 5 mins, add coconut milk. Serve the chicken with the ginger sauce.
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