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See below ingredients and instructions of the recipe
2 Breasts of Chicken
1/2 ts Salt
1/2 ts Allspice
1/2 ts Pepper
1/2 c Coconut milk (divided)
1/2 c Shredded coconut
2 Eggs
1/2 c Clarified butter
2 Pineapple rings for garnish
1 c Cooked wild rice
Sauce for Chicken Aloha
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 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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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