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Chicken & Spinach In Coconut Milk--mao Luau

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      Title: CHICKEN & SPINACH IN COCONUT MILK--MAO LUAU
 Categories: Poultry
      Yield: 6 Servings
 
      4 lb CHICKEN
      2 lb FRESH SPINACH OR 2 PACKAGES
      2 ts SALT
      3 c  COCONUT MILK
      1 ts 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 can--much 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
  
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