| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
American |
Tahiti, Chicken, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Fresh chicken |
| 60 |
g |
Ginger (re'a) |
| 30 |
g |
Flour |
| 1/3 |
l |
Coconut milk |
| 2 |
dl |
Dry white wine and 3 dl water |
| 2 |
|
Onions |
|
|
Groundnut oil, salt and pepper |
INSTRUCTIONS
Here's one that looks feasible for just about any American kitchen.
Cut the chicken into 4 pieces. Season and fry until the flesh turns
white, then sprinkle with flour. Add the liquid from the crushed
ginger and then add the wine and water to cover the chicken. Bring
to a boil and allow to simmer for 30 minutes. Remove the chicken
pieces and lower the heat of the fire. Strain the liquid, check the
seasoning and add the coconut milk. Serve very hot with boiled white
rice.
Posted by Stephen Ceideberg; September 13 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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