Qiongzhou Coconut Cup

Qiongzhou Coconut Cup

　　A famous specialty dish from Hainan, made by using a fresh coconut as the serving cup, combined with various ingredients, and slow-cooked with a suckling pigeon. It won a gold medal at the Second National Culinary Skills Competition in 1988. (Qiongshan)

　　[Dish Name] Qiongzhou Coconut Cup

　　[Cuisine Category] All

　　[Flavor Characteristics]

　　2 Ingredients: 3 coconuts, 2 suckling pigeons (each weighing 400g), 15g ham, 300g coconut juice, 25g shiitake mushrooms, a pinch of salt, 10g cooking wine, 3 slices of ginger, 100g lean pork, 10g monosodium glutamate.

　　3 Cooking Process: “Peel and remove the husk of the coconut to extract the whole coconut meat, scrape off the black skin, and cut a sawtooth-shaped opening at the pointed top to form the coconut cup. Pluck the feathers and clean the entrails of the suckling pigeon, then boil it along with the lean pork in boiling water for 10 minutes before removing and rinsing. Next, rinse the ham and shiitake mushrooms in boiling water, then place them together with the suckling pigeon and lean pork in a pot. Simmer over medium heat until cooked, then remove. Pour the stewed ingredients into the coconut cups and simmer for another 15 minutes.”