Breast of chicken aloha (from greenbrier hotel)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Breasts of Chicken | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Pepper |
| ½ | cup | Coconut milk (divided) |
| ½ | cup | Shredded coconut |
| 2 | Eggs | |
| ½ | cup | Clarified butter |
| 2 | Pineapple rings for garnish | |
| 1 | cup | Cooked wild rice |
| Sauce for Chicken Aloha | ||
| See #100 | ||
Directions
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.