Hainan coconut chicken hotpot
Chinese Cooking Demystified · ♥ 2.4K likes · 69.1K views · 8 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole fresh young coconuts
- 1 l coconut water
- ½ cup coconut flesh
Strain one liter of water from two young coconuts and scrape out half a cup of the flesh.
Cut the chicken: cleave a whole chicken into pieces across the bone, or bone thighs and chop into two inch chunks, or cleave drumsticks into three or four pieces.
- 1 cloves garlic
- 1 inch ginger
- 1–2 whole spicy chilies
- 1 sprig cilantro
- MSG
- ½ tsp sugar
- 2 tbsp soy sauce
- water
- 2 whole calamansi limes
Dip: mix minced garlic, minced ginger, chopped chilies and cilantro, MSG, sugar, soy sauce, water and the calamansi juice; set aside.
- 750 g chicken
- 16 whole whole water chestnuts
- ½ ear corn
- 6 whole red dates
- 1 inch ginger
Put 750 g chicken, water chestnuts, corn, red dates, smashed ginger, and the coconut water and flesh in the pot; bring to a boil and skim.
- 1 tsp goji berry
Add the goji berries, cover with the lid ajar, and boil over a medium-high flame 8 minutes to cook the chicken; serve as a hotpot.
As a soup: boil 10 minutes instead of 8 and transfer to a serving bowl.
Variation: serve with Cantonese claypot rice made as in an earlier video, topped with lap cheong sausage and seasoned soy sauce.