Chicken Luau
4 Ibs. chicken
3 tsp. salt
2 bunches luau (taro leaves)
3 cups coconut milk, scalded
Disjoint chicken and cut into small pieces. Place in large kettle. Cover with hot water, and add salt. Bring to a 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 continuecooking. 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 2 cups hot broth 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.
