Instructions: 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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.