Food

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BEAT
THE CLOCK.

hardened, 2 or more hours.
To unmold, remove plastic wrap
from the top and turn over the mold
onto a serving plate. Let the cheese
fall out of the mold (you may need to
help it a little), and peel off the outer
plastic. Sprinkle generously with
coarse ground black pepper and serve
with crackers, Belgian endive spears
or carrot sticks. Serves 12 24.

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COCONUT CHICKEN WITH
SWEET-AND-SPICY DIPPING
SAUCE
1 cup all-purpose flour
1 t kosher salt
1/2 t ground black pepper
1 large egg with 1 T water
1 1/2 cups sweetened flaked
coconut
1 pound boneless, skinless chicken
breasts, cut into 1-inch-wide
strips
2 T (or more if needed) vegetable
or peanut oil
Combine flour, salt and pepper in
a small bowl. With a fork or whisk,
lightly beat together the egg and
water in another dish. Place the
flaked coconut in yet another dish.
Dredge the chicken strips in the flour,
patting the chicken with dry hand to
shake off the excess flour. Dip the
strips in the egg mixture, letting the
excess drip off, and dredge the strips
in the coconut to cover it completely
(you may need to press the coconut
to the strips).
Hear oil in a large non-stick skil-
let over medium-high heat. Saute
the chicken strips on each side until
the coconut is golden. Place the
strips on a cookie sheet (the chicken
will most likely still be raw on the
inside). When all of the strips have
been sauteed, you can chill the
chicken until just before you need
to use it, or bake immediately in a
preheated 350F oven for 10 12
minutes or until the chicken is
cooked through.
Serve warm or at room tempera-
ture with the dipping sauce, recipe
below. Makes 8 appetizer servings.
Dipping Sauce:
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
2 T minced fresh cilantro
2 T ketchup
1 T minced garlic
Combine all sauce ingredients in a
medium saucepan. Bring to boil;
reduce heat and simmer, stirring occa-
sionally, until the mixture thickens to
syrup consistency, about 20 minutes. E,

-

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(248) 352-0208

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12/24

1999

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