|Milk||1 1⁄4 Cup (20 tbs)|
|Canned shredded coconut||3 1⁄2 Ounce (1 Can)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Broiler fryer chicken||3 Pound, cut up (1 Piece)|
|Onion||1 Large, chopped|
|Canned chicken broth||13 3⁄4 Ounce|
|Sweet potatoes||3 Medium, peeled and sliced 1/2 inch thick|
|Spinach||1 Pound, chopped|
In saucepan heat milk just to boiling.
Add coconut and simmer 5 minutes.
Strain milk, pressing coconut against side of strainer.
Discard coconut; let milk cool.
Heat wok over medium heat; add oil.
Brown chicken pieces in hot oil on all sides.
Add onion; cook till tender.
Add broth and 1 teaspoon salt.
Cover and simmer for 15 minutes.
Add potatoes; simmer, covered, 25 minutes or till chicken and potatoes are tender.
Top with spinach; sprinkle with 1/2 teaspoon salt.
Cover and simmer 5 minutes or till spinach is done.
Remove spinach, potatoes, and chicken.
Stir cooled milk into cornstarch; stir into pan juices.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
Return chicken and vegetables to wok; heat through.