Hainan Coconut Milk Chicken
Tender chicken with rich coconut aroma, the whole bird steamed and braised, then finished with a milk and coconut milk sauce.
Ingredients
Wenchang chicken (a hen about to lay but not yet laid is best)
1 (about 1500 g)
Superior broth
350 g
Fresh milk
100 g
Fresh coconut milk
100 g
MSG
4 g
Refined salt
5 g
Sugar
5 g
Cornstarch
15 g
Shaoxing wine
15 g
Ginger
5 g
Scallions
4
Instructions
1
Step 1
Slaughter the chicken by bleeding the neck, remove the feathers and innards, and rinse clean. Blanch briefly in boiling water, then transfer to a steaming pot. Add the superior broth, ginger slices, scallion stalks, and Shaoxing wine, then season with MSG and refined salt to taste. Cover and steam over water for about 1.5 hours until fully cooked, then remove.
2
Step 2
Place the whole chicken in the center of a serving platter. Strain the steaming juices into a wok and bring to a vigorous boil. Stir in the fresh milk, fresh coconut milk, MSG, refined salt, and sugar until well combined. Thicken with a wet cornstarch slurry, swirl in a little finishing oil, then pour the sauce evenly over the chicken before serving.
