This braised chicken cooked in infused coconut water and honey, is incredibly juicy, tender & flavorful.
Braised Chicken With Coconut Water
Simple steps to follow:
Prepare all the ingredients.
In a pan, over medium-heat, add the vegetable oil. Scrap off the excess marinate from the chicken skin and lay the chicken, skin-side down and fry for 2 to 3 minutes until the skin is golden but without completely cooking the chicken. Take out and set aside to cool down.
Remove any burnt bits of marinade, and add the chicken breast back into the pan, skin-side facing up. Add the onion, coconut water and any excess marinade mixture sauce.
Then cover the pan with a lid and cook over a low heat for 20-25 minutes. This should cook the chicken through slowly, tenderizing the meat.
After 20-25 minutes of simmer, take the lid off and increase the heat to high. Drizzle the honey on top of the chicken and keep turning the breast over, allowing them to cook through.
Braised Chicken With Coconut Water
Ingredients:
- Chicken breast (skin-on) – 1 piece
- Vegetable oil – 1 tablespoons
- Onion (sliced into 1-inch thick pieces) – 1 medium onion
- 100% fresh coconut water (strain any pulp / flesh) – 1 cup
- Honey – 2 tablespoons
- Fish sauce – 1 teaspoon
- Choy sum (cut in 2-inch) – 1 cup
Marinade
- Brown sugar – 2 teaspoons
- Sea salt – 1/4 teaspoon
- Fish sauce – 2 teaspoons
- Spring onion (white part only, finely chopped) – 1 stalk
- Chili padi (finely chopped *I used Thai chilies) – 2 chilies
- Garlic (finely chopped) – 1 clove
- Sesame oil – 2 teaspoons
Instructions:
1. In a bowl, combine all the marinate ingredients and rub the ingredients into the chicken breast. Leave the marinate for 1 hour or overnight in the fridge.
2. In a pan, over medium-heat, add the vegetable oil. Scrap off the excess marinate from the chicken skin and lay the chicken, skin-side down and fry for 2 to 3 minutes until the skin is golden but without completely cooking the chicken. Take out and set aside to cool down.
3. Remove any burnt bits of marinade, and add the chicken breast back into the pan, skin-side facing up. Add the onion, coconut water and any excess marinade mixture sauce, then cover the pan with a lid and cook over a low heat for 20-25 minutes. This should cook the chicken through slowly, tenderizing the meat.
4. After 20-25 minutes of simmer, take the lid off and increase the heat to high. Drizzle the honey on top of the chicken and keep turning the breast over, allowing them to cook through.
5. Serve with steamed rice & choy sum.
The Good Food 