Chicken and Eggs Cooked with Coconut Water

The following dish is very well known in South Vietnam. The meat is boneless pork butt or pork shoulder with rind attached. Growing up in a poor country like Vietnam, we think this dish is a special treat for us. I remembered this dish always appeared on the Vietnamese New Year. However, living in America where good food is not that expensive any more, I have made some changes to this recipe for healthier living with less fat and cholesterol, and still my family can enjoy it every day. I replaced the pork with lean chicken, but the dark meat of chicken can be used for this dish and still be considered very healthy.

Ingredients:
3 chicken breasts, cut into big chunks (about 2 inches thick)
7 cooked hard-boiled eggs, shells removed
1 cup chicken broth
2 cans coconut water

 

1/4 cup soy sauce and fish sauce
3 tbs sugar
1/4 tsp black pepper
1 tsp cayenne
1 tsp molasses
1/2 cup red onions, finely chopped
2 cloves garlic, minced
2 tbs coconut oil

Directions:
Bring the chicken broth to boil. Add chicken, red onions, and garlic to the boiling broth. When the broth begins to boil again, skim off any residue that rises to the top. Cook further for 10 minutes and start removing the onions and garlic. Add the rest of the ingredients into the pot. Turn heat to simmer and cover with lid. Cook for another 30 minutes. Serve with rice.