This Vietnamese Chicken in Coconut Juice recipe is full of flavour and very simple to make. It is important to use a low heat so the chicken can be simmered slowly as this brings out the full richness and flavours of the dish. Coconut juice is the clear water inside a young coconut and can be purchased in cans or bottles from Asian supermarkets if you are unable to find any young coconuts.
Ingredients for Vietnamese Chicken in Coconut Juice
4 Chicken Breasts, each cut into 3 pieces
1 Cup Coconut Juice
1 Large Onion, diced
3 Tbsp Soy Sauce
6 Cloves Garlic, finely chopped
1 Tsp Sugar
1 Tsp Salt
1 Tsp MSG (Monosodium Glutamate) or sugar if preferred
1 Tsp Szechuan Peppercorns, finely ground
1/2 Cup Chinese Rice Wine
3 Tbsp Vegetable Oil
Coriander leaves (for garnish)
Method
1. Pour the vegetable oil into a wok and place over a medium heat. When the oil is hot, add the chicken pieces and fry until lightly browned
2. Add the onion, soy sauce, garlic, sugar, salt, MSG (or sugar) and peppercorns. Cover and simmer over a low heat for about 15 minutes.
3. Add the Chinese rice wine and coconut juice. Bring to the boil and simmer over a low heat for 20 minutes.
4. Garnish with Coriander leaves and serve while hot
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I’m sending the link to Golf now and asking her to give this a go. Looks awesome and I can’t wait to try it. I’m sure the sauce is to die for and will be great poured over rice.