以下是海南椰子雞的正宗做法：

材料準備

• 主料：新鮮椰子 2 - 3 個、文昌雞 1 只（約 800 - 1000 克）。
• 輔料：紅棗 3 - 5 顆、枸杞 10 - 15 粒、黨參 1 - 2 根、玉竹 10 - 15 克、沙姜 3 - 4 片、生姜 3 - 4 片、蔥 2 - 3 根、香菜適量。
• 調料：料酒 1 - 2 勺、鹽適量、生抽 2 - 3 勺、小青檸 2 - 3 個、小米辣 1 - 2 個。

制作步驟

1. 處理食材

• 椰子打開，將椰子水倒入碗中備用，用勺子將椰子肉挖出，切成小塊。
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• 文昌雞洗凈，切成適當大小的塊，冷水下鍋，加入姜片、蔥段和 1 - 2 勺料酒，焯水去腥，水開后煮 3 - 5 分鐘，撈出瀝干水分。

1. 準備湯底
   • 將椰子水倒入鍋中，加入適量清水（如果椰子水足夠多，也可以不加水），放入椰子肉、紅棗、枸杞、黨參、玉竹、沙姜，大火煮開后轉小火煮 15 - 20 分鐘，讓湯底充分融合各種食材的味道。
2. 煮雞肉

• 把焯好水的雞塊放入煮好的湯底中，大火煮開后轉中火煮 10 - 15 分鐘，至雞肉熟透。期間可以撇去表面的浮沫。
• 根據個人口味加入適量鹽調味，繼續煮 2 - 3 分鐘，讓雞肉充分吸收湯汁的味道。

1. 制作蘸料
   • 將小青檸洗凈，切成兩半，擠出檸檬汁到碗中。
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   • 小米辣切成圈，放入碗中，加入 2 - 3 勺生抽，攪拌均勻，制成蘸料。還可根據個人喜好加入適量香菜。
2. 裝盤享用
   • 將煮好的椰子雞連同湯汁一起盛出，撒上蔥花和香菜，搭配蘸料即可享用。

海南椰子雞以其清甜的湯底和鮮嫩的雞肉為特色，在制作過程中要注意保持食材的原汁原味，盡量不要添加過多的調味料，以免破壞椰子和雞肉本身的鮮美味道。

海南椰子雞制作過程中，椰子肉要煮多久才能熟透？

在制作海南椰子雞時，椰子肉通常需要煮 15 - 20 分鐘左右才能熟透。

椰子肉本身質地較硬，經過 15 - 20 分鐘的燉煮，能夠使其口感變得相對軟糯，同時也能讓椰子肉的香味充分融入到湯中，提升椰子雞的整體風味。不過，具體的燉煮時間可能會因椰子肉的切法、老嫩程度以及個人口感偏好而有所不同。如果切成較小的塊狀，可能煮的時間可以適當縮短一些；喜歡吃更軟爛椰子肉的話，也可以適當延長煮的時間。