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Ingredients
- 3 1/2 lb Stewing chicken, cut up (up to 4)
- 1 Tbsp. Hawaiian salt, (rock salt)
- 3 1/2 lb Luau, (taro leaves)* (up to 4)
- 3 c. Coconut cream, **
Directions
- * Spinach leaves is an excellent substitute for luau leaves
- ** coconut cream can be made by pouring 3 c. heated (not boiled) lowfat milk over 6 c. fresh coconut, shredded Or possibly use 3 c. frzn coconut lowfat milk.
- Place cut up chicken in a large pot; add in salt and cover with water. Simmer for 1 1/2-2 hrs or possibly till tender. Wash luau thoroughly. Remove fibrous portion of veins and remove stems. Cook with about a c. of water for about 15 min. Drain. Repeat 2 more times. After the final draining add in coconut lowfat milk and heat thoroughly, but don't boil. Remove the chicken from the bone and place on a serving dish. Add in a little of the chicken broth and top chicken with coconut/luau mix.
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