小朋友考試季節,實在太忙啦!買咗一個椰子返嚟本身諗住煲椰子雞湯嘅,之後冇時間煲🤣🤣有雞喺度又有椰子喺度咁整啲咩好呢?街市買嘅椰子欠缺甜味,想府中一點甜嘅話就要加啲椰青落去,臨時臨急買唔到新鮮嘅椰青都唔緊要,就用盒裝嘅椰青水啦!邊個牌子都冇乜所謂,總之係買100%純椰青水冇糖分嘅就可以啦!擺半隻雞入去焗一陣就有得食,非常方便又好味!
![](https://daphnema.kitchen/wp-content/uploads/2024/05/img_2132-1-777x1024.png)
![](https://daphnema.kitchen/wp-content/uploads/2024/05/img_2126-1-790x1024.png)
1. 鮮雞買回來後斬件,以1.5茶匙的鹽醃最少30分鐘
2. 新鮮椰子請檔主劈開,取出椰水及分開椰肉
3. 椰子水用篩過濾
4. 取1/4椰子的椰子肉,切成條備用
5. 在鍋中加入新鮮椰子水及椰青水煮滾後加入椰子肉,中火煮5分鐘
![](https://daphnema.kitchen/wp-content/uploads/2024/05/img_2128-1-756x1024.png)
7. 蓋上蓋子熄火焗20分鐘
![](https://daphnema.kitchen/wp-content/uploads/2024/05/img_2129-1-765x1024.png)
![](https://daphnema.kitchen/wp-content/uploads/2024/05/img_2130-1-796x1024.png)
10. 鹽都唔使落!超好味
PS 由於呢個菜式冇乜調味料,所以記得用新鮮雞先好食㗎!用冰鮮雞會有雪味唔好食