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       Title: Chicken with Ginger (Tahiti)
  Categories: Tahiti, Chicken, Ceideburg 2
       Yield: 1 servings
  
       1    Fresh chicken
      60 g  Ginger (re'a)
      30 g  Flour
     1/3 l  Coconut milk
       2 dl Dry white wine and 3 dl
            -water
       2    Onions
            Groundnut oil, salt and
            -pepper
  
   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.
  
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