Yield: 2 Servings
Measure | Ingredient |
---|---|
2 \N | Breasts of Chicken |
½ teaspoon | Salt |
½ teaspoon | Allspice |
½ teaspoon | Pepper |
½ cup | Coconut milk (divided) |
½ cup | Shredded coconut |
2 \N | Eggs |
½ cup | Clarified butter |
2 \N | Pineapple rings for garnish |
1 cup | Cooked wild rice |
\N \N | Sauce for Chicken Aloha |
\N \N | See #100 |
Season chicken with salt, allspice, and freshly ground pepper, then wet it with coconut milk. Let it settle for a few hours. Toast coconut until light brown. One hr. before using, make egg batter of 2 eggs and ⅓ cup of coconut milk. Roll chicken in the toasted coconut, then dip in egg batter, and fry in clarified butter in a skillet until golden brown, approx. 25 min. Serves 2.
To make coconut milk: Grate the meat from a quarter of a fresh coconut. Pour 1 cup hot milk over it and let stand 1 hour. Strain through 2 thicknesses of cheesecloth and squeeze dry. Makes 1 cup.
To clarify butter: Melt butter in small pan over low heat. Pour off the clear golden liquid and discard the milky sediment remaining in the pan.