【Creative dish】 Braised coconut chicken nuggets

The thick red sauce of braised oil is mixed with coconut milk, and coconut milk is used instead of sugar to increase the sweetness. It's not a local cuisine, it's not Thai food, and you can't eat it in a restaurant. If you love braised and are tired of the salty and sweet taste of braised braised dishes, you can try this dish, which has a more mellow and sweet taste than regular braised dishes.

Ingredients

Chickenthighs 5 pieces

Cookingwine 2 spoons

Lightsoysauce 2 spoons

darksoysauce 1 spoon

Rocksugar g

Garlichead

Staranise

Coconutmilk

Cooking Instructions

Chicken thighs are cut into bones and marinated in cooking wine and light soy sauce (here I use Lee Kum Kee's steamed fish soy sauce, which has a bit of freshness). Prepare rock sugar, garlic and star anise.
Stir-fry the sugar first and throw the chicken thighs into the pan to color. Then pour in 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, some garlic and star anise, and stir-fry a few times. Then add at least 50ml of coconut milk and coconut water, stir well, and you will smell the coconut in no time. Then add a pinch of salt and taste salty.
Coconut milk
Coconut water
Cook for about 10 minutes to remove the juice from the pot