| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Hawaiian |
1, Chicken, Family, Hawaiian |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Stewing chicken; cut up (up to 4) |
| 1 |
tb |
Hawaiian salt; (rock salt) |
| 3 1/2 |
lb |
Luau; (taro leaves)* (up to 4) |
| 3 |
c |
Coconut cream; ** |
INSTRUCTIONS
* spinach leaves is an excellent substitute for luau leaves
** coconut cream can be made by pouring 3 cups heated (not boiled) milk
over 6 cups fresh coconut, shredded OR use 3 cups frozen coconut milk.
Place cut up chicken in a large pot; add salt and cover with water. Simmer
for 1 1/2-2 hours or until tender. Wash luau thoroughly. Remove fibrous
portion of veins and remove stems. Cook with about a cup of water for about
15 minutes. Drain. Repeat 2 more times. After the final draining add
coconut milk and heat thoroughly, but do not boil. Remove the chicken from
the bone and place on a serving dish. Add a little of the chicken broth and
top chicken with coconut/luau mixture.
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Oct 19, 1997
A Message from our Provider:
“God: He holds the future…”