Making process of flavored coconut chicken

Abstract

The invention relates to a preparation process of flavored coconut chicken, and aims to improve the taste, nutritional value and market competitiveness of dishes. Fresh coconuts and high-quality Sanhuang chicken are carefully selected, ingredients such as red dates, Chinese wolfberry fruits, radix codonopsis (optional), water chestnuts (optional) and the like are combined, and innovative dipping sauce is used for making, so that the taste and the flavor of the flavored coconut chicken are both improved. Meanwhile, the optimized cooking steps ensure that the nutrition of the food materials is fully reserved and the delicious taste of the dish is ensured. In addition, diversified requirements of consumers are also considered, and an innovative scheme of optional ingredients and dipping sauce is provided to meet taste preferences of different crowds. Compared with a traditional making process, the method shows remarkable innovativeness and superiority in the aspects of food material selection, cooking steps, condiment sauce making and the like, brand new revolution and improvement are brought to making of the flavored coconut chicken, and the method has wide market application prospects.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, in particular to a production process of flavored coconut chicken. Background Art

[0002] Flavored coconut chicken, as a traditional delicacy that combines the fragrance of coconut and the deliciousness of chicken, has always been loved by consumers. Traditionally, the production of flavored coconut chicken mainly relies on fresh coconut and high-quality chicken, and the flavors of the two are perfectly blended through stewing. During the production process, ingredients such as red dates and wolfberries are usually added to enhance the nutritional value and taste of the dish. At the same time, the preparation of the dipping sauce is also one of the key factors affecting the overall flavor of the dish.

[0003] However, as consumers' demands for food become increasingly diversified and personalized, the production process and taste of traditional coconut chicken can no longer meet all market demands. On the one hand, consumers have higher requirements for the freshness and nutritional value of ingredients, hoping to get more nutrition and health benefits while enjoying delicious food. On the other hand, as competition in the catering market intensifies, the traditional coconut chicken production process seems to be unable to meet the needs of taste innovation and differentiated competition, making it difficult to attract more consumers.

[0004] Aiming at these problems, a new production process of flavor coconut chicken is proposed. Summary of the invention

[0005] In order to solve the problems of the prior art, the invention provides a production process of flavored coconut chicken.

[0006] In order to solve the above technical problems, the present invention is achieved through the following technical solutions: a production process of flavored coconut chicken, comprising the following steps:

[0007] Step 1: Prepare the ingredients: Choose 1-2 fresh coconuts, take out the coconut milk and coconut meat; choose half a chicken (about 500 grams), preferably a three-yellow chicken with tender meat; and prepare red dates, wolfberries, codonopsis (optional), sand ginger, small lime, and water chestnuts (optional) as ingredients;

[0008] Step 2: Chicken processing: Wash and cut the chicken into pieces, blanch in cold water to remove the fishy smell;

[0009] Step 3: Stewing process: Put coconut milk, appropriate amount of water, red dates, wolfberry, codonopsis (if using), coconut meat, water chestnut (if using) into the pot and boil, then add the blanched chicken cubes, turn to low heat and simmer for 15-20 minutes;

[0010] Step 4: Make the dipping sauce: Add chopped sand ginger to light soy sauce and salt to make the dipping sauce. Use small lime as seasoning and squeeze it into the dipping sauce when eating.

[0011] In this method, by carefully selecting ingredients, scientifically processing chicken, delicately stewing, and making innovative dipping sauces, a coconut chicken product with unique flavor and delicious taste is finally presented. This process not only retains the original nutrition and flavor of coconut and chicken, but also further enhances the nutritional value and taste of the dish by adding red dates, wolfberries, codonopsis (optional), and water chestnuts (optional) as ingredients. In addition, the combination of chopped ginger, soy sauce, and salt, as well as the addition of small lime as a condiment, add a richer flavor experience to the dish.

[0012] In some specific implementations, in step three, the total amount of coconut milk and water is preferably enough to cover the chicken.

[0013] In some specific embodiments, the step 1 further includes preparing codonopsis pilosula and water chestnut as optional ingredients to increase the flavor and nutritional value of the dish.

[0014] In some specific implementations, in step four, the addition of lime adds a fresh flavor to the dish.

[0015] In a second aspect, a flavored coconut chicken product is produced by the above-mentioned production process of a flavored coconut chicken.

[0016] The beneficial effects of the present invention are:

[0017] 1. The invention uses carefully selected ingredients, especially coconut milk and coconut meat from fresh coconuts, and tender three-yellow chicken, combined with red dates, wolfberries, codonopsis (optional), water chestnuts (optional) and other ingredients, to make the flavored coconut chicken taste more delicious, with a strong coconut aroma and unique flavor. At the same time, the combination of galangal powder, soy sauce, and salt, as well as the addition of small lime as a condiment, further enriches the taste level of the dish, bringing a new taste experience to diners;

[0018] 2. The present invention retains the original nutrition of the ingredients during the production process, such as the vitamins and minerals of coconut and the high-quality protein of chicken. In addition, by adding ingredients such as red dates and wolfberries, not only the flavor of the dish is improved, but also a variety of nutrients such as vitamin C, iron, calcium, etc. are added, which have a positive effect on health. The addition of codonopsis and water chestnuts adds a nourishing and health-preserving effect to this dish;

[0019] 3. The present invention optimizes the cooking steps, such as blanching the chicken in cold water to remove the fishy smell, and adding coconut milk and water in appropriate amounts, which ensures that the delicious taste and nutrients of the dish are fully retained. At the same time, the slow-cooking method over low heat makes the chicken more flavorful and the coconut aroma more intense. DETAILED DESCRIPTION

[0020] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0021] A production process of flavored coconut chicken comprises the following steps: step one: preparing ingredients: selecting 1-2 fresh coconuts, taking out coconut milk and coconut meat; selecting half a chicken (about 500 grams), preferably a three-yellow chicken with tender meat; and preparing red dates, wolfberries, codonopsis (optional), galangal, small lime, and water chestnut (optional) as ingredients; step two: processing chicken: washing the chicken, cutting the chicken into pieces, and blanching the chicken in cold water to remove the fishy smell; step three: stewing process: putting coconut milk, an appropriate amount of clean water, red dates, wolfberries, codonopsis (if used), coconut meat, and water chestnut (if used) into a pot and boiling, then adding the blanched chicken pieces, and stewing on low heat for 15-20 minutes; step four: making a dipping sauce: adding galangal powder to light soy sauce and salt to make a dipping sauce, and using small lime as a seasoning, which is squeezed into the dipping sauce when eating.

[0022] In step three, the total amount of coconut milk and water should be enough to cover the chicken.

[0023] It also includes preparing codonopsis and water chestnuts as optional ingredients in step one to increase the flavor and nutritional value of the dish.

[0024] In step four, the addition of lime adds a fresh flavor to the dish.

[0025] A flavored coconut chicken product made by the above-mentioned production process of a flavored coconut chicken.

[0026] Embodiment: the preparation of flavor coconut chicken

[0027] 1. Prepare the ingredients

[0028] Select 2 fresh coconuts, use a tool to open the top of the coconut, carefully pour out the coconut milk and keep it. Then, use appropriate methods to open the coconut, take out the coconut meat, and cut it into bite-sized strips or chunks for later use.

[0029] Select half a three-yellow chicken (about 500 grams) with tender meat, wash it and cut it into even-sized pieces to make it easier to absorb the flavor when stewing.

[0030] Prepare 5 red dates, 15 wolfberries, and optional ingredients: 2 sections of Codonopsis pilosula (add according to taste to increase the nourishing effect of the dish) and 3 water chestnuts (peeled and sliced ​​to add a sweet taste). In addition, prepare 4 pieces of sand ginger, 3 small limes, and appropriate amount of soy sauce and salt for dipping.

[0031] 2. Chicken Processing

[0032] Put the cut chicken pieces into cold water and add a little cooking wine to remove the fishy smell. Bring to a boil over high heat, skim off the foam, remove the chicken and rinse it with cold water, drain and set aside.

[0033] 3. Stewing process

[0034] Take a stew pot or casserole, pour the coconut milk and appropriate amount of water (enough to cover the chicken) into the pot. Then, add red dates, wolfberry, codonopsis (if using), coconut meat and water chestnut (if using), and boil over high heat.

[0035] When the soup in the pot boils, gently put the processed chicken into the pot to avoid splashing the soup. Then, simmer over low heat for 15-20 minutes until the chicken is cooked through and tasty.

[0036] 4. Making the dipping sauce

[0037] Chop the ginger into fine pieces and put them in a bowl. Then, add appropriate amount of soy sauce and salt and stir well to make the dipping sauce.

[0038] Cut a small lime and squeeze the lime juice into the dip to add a refreshing flavor.

[0039] 5. Flavored Coconut Chicken Products

[0040] The coconut chicken prepared through the above steps is tender and juicy with rich coconut flavor. With red dates, wolfberries and other ingredients, it not only has a rich taste, but also has the effect of nourishing and maintaining health. The addition of small limes in the dipping sauce adds a unique and fresh flavor to this dish.

[0041] The flavored coconut chicken product prepared in this embodiment not only retains the delicious taste of traditional coconut chicken, but also improves the overall quality and nutritional value of the dish by optimizing the selection of ingredients and cooking steps. At the same time, the innovation of the dipping sauce also adds new flavor elements to the dish, making it more in line with the taste requirements of modern consumers.

[0042] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A production process of flavored coconut chicken, characterized in that: The following steps are involved: Step 1: Prepare ingredients: Select 1-2 fresh coconuts, take out the coconut milk and coconut meat; Choose half a chicken (about 500 grams), preferably a tender three-yellow chicken; and prepare red dates, wolfberries, codonopsis (optional), sand ginger, small lime, and water chestnuts (optional) as ingredients; Step 2: Chicken processing: Wash and cut the chicken into pieces, blanch in cold water to remove the fishy smell; Step 3: Stewing process: Put coconut milk, appropriate amount of water, red dates, wolfberry, codonopsis (if using), coconut meat, water chestnut (if using) into a pot and boil, then add the blanched chicken pieces, turn to low heat and simmer for 15-20 minutes; Step 4: Make the dipping sauce: Add chopped sand ginger to light soy sauce and salt to make the dipping sauce. Use small lime as seasoning and squeeze it into the dipping sauce when eating.

2. A process for making flavored coconut chicken according to claim 1, characterized in that: In step three, the total amount of coconut milk and water should be enough to cover the chicken.

3. The preparation process of a flavored coconut chicken according to claim 1, characterized in that: It also includes preparing codonopsis and water chestnuts as optional ingredients in step one to increase the flavor and nutritional value of the dish.

4. The preparation process of a flavored coconut chicken according to claim 1, characterized in that: In step four, the addition of lime adds a fresh flavor to the dish.

5. A flavored coconut chicken product made by the production process of flavored coconut chicken according to any one of claims 1 to 4.