Chicken in Coconut Water
This is our all time #chickendinner favorite. Make ahead for one week of this dish, everyday.
Tips:
> Just add water if there's no coconut water, don't use coconut milk. Save the coconut milk for the rice instead.
> Adjust the amount of sugar and soy sauce to your liking. Mine is rather sweet and salty.
Chicken in Coconut Water
This is our all time #chickendinner favorite. Make ahead for one week of this dish, everyday.
Tips:
> Just add water if there's no coconut water, don't use coconut milk. Save the coconut milk for the rice instead.
> Adjust the amount of sugar and soy sauce to your liking. Mine is rather sweet and salty.
Cooking Instructions
- 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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