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1573 posts
Joined: Dec 11, 2005


Posted to Thread #3 at 5:37 pm on Dec 17, 2005

A golden oldie from nlb--REC: Coconut Chicken...

Serving Size : 6

3/4 cup pineapple juice --
1 cup cream of coconut --
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice wine vinegar
2 pounds boneless skinless
chicken breast -- cut into strips
1 cup flour
Salt and pepper --
to taste
6 eggs -- beaten
1 2-pound bag shredded coconut
3/4 cup peanut oil -- (3/4
to 1)
1/4 cup heavy cream

Combine 1/4 cup pineapple juice, 1/4 cup
cream of coconut, soy sauce, brown sugar and
rice-wine vinegar in a large bowl. Add
chicken strips, cover and refrigerate 4
hours or overnight.

Place flour in pie plate and add salt and
pepper. Beat eggs and 1/4 cream of coconut.
Place shredded coconut in a bowl. Dredge
chicken pieces in flour, then egg mixture,
then coconut.

Heat just enough peanut oil in a sauté pan
to cover the bottom of the pan. Sauté the
chicken strips in peanut oil, about 5
minutes on each side. Do not let oil become
too hot or you will over brown the coconut.

When chicken is cooked, remove from pan and
keep warm. If there is any oil left in the
pan, drain the pan but do not scrape out the
drippings. Add the remaining 1/2 cup
pineapple juice and 1/2 cup cream of coconut
to the pan along with the heavy cream. Cook,
scraping the bottom of the pan, until sauce
has thickened. Use sauce by pouring over the
chicken or as a dip for the chicken pieces.

Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.

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