Creamy shredded chicken with coconut

Ingredients

• ½ cup of grated onion
• 2 tablespoons of butter
• 300 g of shredded chicken (leftovers are fine)
• salt and pepper
• 240 ml of boiling water
• 7 tablespoons of white wine
• 2 egg yolks whisked into 120 ml of water
• 1 small box of palm hearts, cut into pieces
• 1 container of cream (200g)
• Plain white rice, ready to serve

Melt the butter and then add the grated onion.

Add the shredded chicken, season with salt and pepper.

Pour the boiling water, the wine, and then the egg yolks, which have been mixed with the water, and add the palm hearts.

Let it simmer for a few minutes, then add the cream and heat until it boils.

Serve with white rice.