From the Greenbrier Hotel
2 Breasts of Chicken
1/2 teaspoon Salt
1/2 teaspoon Allspice
1/2 teaspoon 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
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.