Chicken Luau

• 4 lbs. chicken
• 3 tsps. salt
• 3 cups coconut milk, scalded
• 2 bunches or 4 lbs. luau (taro leaves)

Disjoint chicken and cut into small pieces. Place in large kettle. Cover with hot water and add salt. Bring to boil, pour off liquid and save. Rinse chicken in warm water. Replace chicken in liquid and simmer until tender. Wash luau leaves thoroughly, remove stem and fibrous part of veins. Place in covered saucepan, adding 1 cup of water, and cook until wilted. Drain. Add fresh hot water, and continue cooking. Drain and add water again and continue cooking once more. When tender, drain, then draw a sharp knife through the luau leaves to cut into small pieces. Add coconut milk to luau leaves. Place chicken in serving dish with excess fat removed. Add luau and sauce to chicken and serve hot. NOTE: Fresh or canned spinach may be used in place of luau leaves.