How do the Chinese make that white coconut milk sauce they serve over chicken?
Not sure of the exact sauce you’re speaking of but my mother made a rice dish with white coconut milk. She used to put some of the coconut water and some of the white coconut meat (broken into smaller pieces) into the food processor grind them to a puree consistency, then strained it with cheese cloth, and then squeezed the puree for every drop. This was what she used in place of water in the rice. Maybe this is the basis for the white sauce. Now you can buy this in cans, to save alot of time. I just found this, http://online-cookbook.com/goto/cook/rpa… not sure if yours has tomato like this one though. I’m getting hungry.
