Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken in coconut water. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken in Coconut Water is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Chicken in Coconut Water is something that I’ve loved my whole life.

This coconut chicken curry can be made in ONE POT & is packed with flavor! Cream of coconut is a sweetened version of coconut cream. Chicken pop is chicken braised in coconut water until it cooks tender, then it depends on the personal preference if you want to continue to fry the chicken, baked it or broil it. But also if you would like to serve it after just done braised the chicken.

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

The ingredients needed to make Chicken in Coconut Water:

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

Electrolytes balance the amount of water in chickens. They also maintain the chicken's pH level. Electrolytes are responsible for moving nutrients into a chicken's cells. The coconut fragrance of this Vietnamese Coconut Caramel Chicken is absolutely heavenly.

Steps 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.
7. Ready to serve and ENJOY!

Electrolytes are responsible for moving nutrients into a chicken's cells. The coconut fragrance of this Vietnamese Coconut Caramel Chicken is absolutely heavenly. The Vietnamese Caramel Pork is made with coconut water which actually doesn't taste of coconut. It's kind of salty and a bit sweet - not that pleasant to. Plus, you only need one pan!

So that’s going to wrap it up for this exceptional food chicken in coconut water recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!