Breast Of Chicken Aloha (from Greenbrier Hote Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: Breasts of Chicken,
1/2 tsp: Salt,
1/2 tsp: Allspice,
1/2 tsp: Pepper,
1/2 cup: Coconut milk, divided
1/2 cup: Shredded coconut,
2: Eggs,
1/2 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 1/3 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.
Source from luhu.jp
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 1/3 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.
Source from luhu.jp