[:hk]椰子烏骨雞湯【滋補養顏】Black Chicken (Silkie) Coconut Soup[:en]Black Chicken (Silkie) Coconut Soup[:]
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椰子水可說是椰子樹的樹液，像水而不像奶。除了天然的糖分，還富含多種維生素、蛋白質、鉀、鈣、鎂及氯化鹽，是不含脂肪的營養飲料。椰子水的電解質結構與人類血液相似，在醫療用品缺乏的地方，會被直接用作靜脈注射或點滴溶液，被譽為「生命之液」。椰肉能幫助消化，殺死致病微生物與寄生蟲，對減重也有助益。其實椰子水和椰肉的性質是不同的，椰子水性溫，椰肉性平，搭配滋補不油膩的烏骨雞，慢火細熬一鍋椰子烏骨雞湯，鮮甜可口，滋補養顏
材料
- 烏骨雞 (竹絲雞/烏) Silky Chicken/Black Chicken 1 隻
- 椰子肉 Coconut Fresh 200 g
- 椰子水 Coconut Juice 400 ml
- 海鹽 Sea Salt 適量
- 冷水 Cold Water 500 ml
- 清水 Water 500 ml
做法
1. 椰子頂部有3個像眼睛的形狀，外皮較薄，用清潔的螺絲起子刺穿眼睛形狀，倒扣在杯子上，流出椰子水。在刺穿的部位用刀背輕敲，椰殼便會裂開
2. 把椰子送進 100ºC 的烤箱，棕色椰殼向上，烤 15分鐘取出，即能用一字起子撬出椰肉，椰肉別弄得太碎。用削皮器削去棕色外皮
3. 烏骨雞洗淨，去皮，切塊，放入 500 ml 冷水中，煮沸，撈起浮沫和雜質，倒去煮過的水
4. 湯鍋注入500ml清水，煮沸，放入烏骨雞、椰子肉及椰子水，小火熬煮30 ~ 45分鐘，熬湯時見浮沫必須撇去，以保持湯水清澈。適量加入海鹽，即可飲用
小叮嚀
- 自己開椰子太困難，可以請商販幫你開啟
- 巿售的「椰子」是椰子裡棕色的核，又叫「椰仁」。外面原有一層很厚的纖維和青色硬殼，為了節省運輸成本而去除。購買時，宜選外形飽滿、外皮黑褐色或黃褐色，手感沉重，放在耳邊搖動，汁液撞擊聲響大為新鮮
- 烏骨雞體型比一般雞隻細小，含維生素B群，10幾種胺基酸，低膽固醇低脂肪，是延緩衰老、補虛勞的食品。熬湯宜選老烏雞，營養更豐富
[:en]
Silken Chicken have black skin, black meat, and even black bones, and it’s thought that the darkness of their meat makes it more nutritious. In Chinese they are called wu ji (black chicken). Soup is one of he best way of cooking silkie chicken. Cooking with coconut juice taste good especially. Only 2 main ingredients will do. Try it out !
Ingredients
- 1 Black Chicken (Silkie)
- 200 g Coconut Flesh
- 400 ml Coconut Juice
- Pinch of Sea Salt
- 500 ml Cold Water
- 500 ml Water
Preparation
1. Find the soft “eye” of the coconut that will be soft enough to push a metallic skewer through. Just be sure to do this over a non-slip surface. Only one of the eyes is soft and this will puncture easily.
2. Put it over a measuring cup or bowl to allow the juice to drain out.
3. Follow the seam to the equator of the coconut. Using the blunt edge (NOT the BLADE ) of a heavy chef’s knife tap firmly around its equator as you rotate the coconut in the palm of your hand. After just a few turns, the coconut will break open into two equal halves. If this is to hard for you, you may also put the coconut in a plastic bag and smash it on a concrete floor. Use a hammer or similar object.
4. Bake coconut halves in oven 100ºC for 15 mins.This will loosen the shell from the flesh inside. Use a skewer or dull table knife to remove meat from the shell. Once the meat is out of the outer shell, a potato peeler works nicely to peel off the inner husk.
5. Wash the silkie chicken carefully and pat dry. Remove skin, then cut into small chunks around one bite size or other size you want. In a pot of cold water (500 ml), put in all the silken chicken, bring it to a boil, blend in boiling water around 2 minutes to remove the impurities. Discard the boiling water.
6. Place the silkie chicken in a large pot, add 500 ml water, coconut flesh and juice. Bring all the content of the pot to a boiling and turn down the fire to simmer for around 30 ~ 45 minutes. Add punch of salt to taste. Ready to serve hot.
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