Here's one that looks feasible for just about any American kitchen. Cut the chicken into 4 pieces. Season and fry until the flesh turns white, then sprinkle with flour. Add the liquid from the crushed ginger and then add the wine and water to cover the chicken. Bring to a boil and allow to simmer for 30 minutes. Remove the chicken pieces and lower the heat of the fire. Strain the liquid, check the seasoning and add the coconut milk. Serve very hot with boiled white rice.
Posted by Stephen Ceideberg; September 13 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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