How to Make Quick Chicken in Coconut Water

Chicken in Coconut Water
Chicken in Coconut Water

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken in coconut water. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken in Coconut Water is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Chicken in Coconut Water is something which I have loved my whole life.

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

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