How to cook pigeon stewed with coconut

Coconut stewed pigeon is also a soup with relatively high nutritional value. It tastes like the rich aroma of coconut and pigeon meat. It can be said that it has very good health benefits. The method of stewing pigeon with coconut is also relatively simple. Just prepare an appropriate amount of coconut milk and a pigeon. It has a good effect of nourishing the body and can also play a good role in improving immunity. Of course, you must also be careful not to drink too much because it is relatively high in calories.

How to cook pigeon stewed with coconut

Preparation Ingredients 1 large coconut, about 1500g 1 pigeon, about 300g 250ml chicken broth 25g lotus seeds Salt to taste (optional)

Preparation method 1. Wash the coconut, cut it in half from the top, leave it as a lid, and use the other three quarters as a container. Pour the coconut milk into a bowl and set aside. Use a small spoon to loosen the superficial coconut flesh inside the shell to help the aroma release. 2. Remove the feathers and internal organs of the pigeon, wash it, put it into boiling water and cook it for 2 minutes, remove it, wash off the blood, and cut it into 4 pieces. 3. Soak lotus seeds in warm water for 30 minutes and remove the lotus core. 4. Put the squab, lotus seeds and chicken soup into the coconut shell, cover the cut quarter of the coconut shell, seal the joint with sealing paper, put it into a large steamer, steam it over high heat for 10 minutes, then turn to medium-low heat and steam for 2 hours and 30 minutes. 5. Heat the fresh coconut milk slightly and add it to the pigeon soup to add more coconut flavor. Season with salt if desired.

Method 2

Main ingredients: 1 large coconut weighing about 5/2 jin (about 1.6 catties), 1 baby pigeon weighing about 8 liang (about 320 grams), 1 cup of soup.

Method: 1. Cut the coconut horizontally from nearly one-fifth of the upper part, remove the cut part to make a stewing pot, pour out the coconut water, and pour the soup back into the coconut shell.

2. After slaughtering the baby pigeon, wash it, remove the hair and feet, cut it open from the spine, take out the internal organs, dig out the pigeon lungs, wash it, and blanch it in cold river water.

3. Put the pigeon into the coconut shell, cover it with gauze paper, and stew it in boiling water for about 3 hours.

Remark:

1. In addition to pigeon, chicken, quail, etc. can also be used. The preparation method is similar, and the ingredients can also be lotus seeds, ginkgo, onions, lean meat, white fungus, wolfberry, etc.

2. Chop the coconut meat into pieces, add water and put it into a blender to squeeze out the juice. Filter out the residue to make coconut milk. Add it half an hour before the soup is cooked to make it more delicious.

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