Recipe - Chicken And Spinach In Coconut Milk--Mao Luau

4 pound CHICKEN
2 pound FRESH SPINACH OR 2 PACKAGES
2 teaspoon SALT
3 cup COCONUT MILK
1 teaspoon MSG

TO MAKE COCONUT MILK: Pour 2 cups boiling water or scalded mild over 4 cups
of very finely grated or shredded fresh coconut. Let stand 20 minutes.
Strain through a double thickness of cheese cloth. Squeeze tightly to
remove all the liquid. Makes 2 cups. OR, buy the coconut milk in the
canmuch easier. Disjoint chicken and place in a larg kettle. Add a small
amount of water, bring to a boil and add salt and MSG. Cover pan tightly
and simmer until chicken is tender, about 1 or more hours. Cool and remove
meat from bones and cut in bite size pieces. Wash fresh spinach thoroughly
and place in a covered pan with a small amount of salted water, cook until
spinach is tender and drain. Chop spinach into small pieces with two sharp
knives. Add coconut milt to spinach leaves and heat through but DO NOT
boil. Add chicken pieces and simmer until heated through. KEN HALL HSPB94A

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip