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The “Tropical” Chinese Sensation of “Hainan” Coconut Chicken
Ingredients:
- 1 whole chicken, cleaved into pieces (or 6 chicken thighs, bone-in)
- (estimate) 1 liter coconut water
- 1/2 cup fresh coconut flesh
- (estimate) 16 whole water chestnuts
- 1/2 ear of corn, cut into 3 sections
- 6 red dates
- 1 inch ginger, smashed
- 1 teaspoon goji berry
- 1 clove garlic, minced
- 1 inch ginger, minced
- (estimate) 1-2 spicy chilies
- (estimate) 1 sprig cilantro, chopped
- (estimate) 1/8 teaspoon MSG
- 1/2 teaspoon sugar
- 2 tablespoons soy sauce
- 1 1/2 tablespoon water
- Juice of 2 kalamansi limes or 1/2 kumquat or mandarin
- Optional: deep-fried tofu skin, napa cabbage, fishballs
Steps:
1
Source and prepare 1 whole chicken (cleaved into pieces) or 6 chicken thighs.
2
If using fresh coconuts, strain and collect 1 liter of coconut water and scrape 1/2 cup of fresh coconut flesh.
3
Visit a local Asian supermarket to purchase the necessary ingredients such as cleaved chicken, coconut, and water chestnuts.
4
Prepare a dipping sauce with 1 clove of minced garlic, 1 inch minced ginger, 1-2 spicy chilies, chopped cilantro, 1/8 teaspoon MSG, 1/2 teaspoon sugar, 2 tablespoons soy sauce, 1 1/2 tablespoon water, and juice of 2 kalamansi limes or 1/2 kumquat or mandarin. Mix well and set aside.
5
Prepare other ingredients: 16 whole water chestnuts, 1/2 ear of corn cut into 3 sections, 6 red dates, 1 inch ginger (smashed).
6
Combine chicken pieces, water chestnuts, corn sections, red dates, smashed ginger, coconut water, and coconut flesh in a pot. Bring to a boil.
7
Skim the pot but don't obsess.
8
Add 1 teaspoon of goji berry.
9
Cover the pot with the lid slightly ajar and boil over medium-high flame for 8 minutes.
10
After 8 minutes, your hotpot is ready to be enjoyed.
11
Serve with optional ingredients like deep-fried tofu skin, napa cabbage, or fishballs to enhance flavor.