Chicken Luau
by Ray Ching
- 5 lbs taro leaves
- pepper to taste
- *Optional-Macadamia nuts-finely chopped
- 6 Tbsp butter
- 1 cup chicken broth
- 1 clove garlic-smashed
- 1/2 tsp MSG (optional)
- 3 cups coconut milk
- 1/2 cups water
- 1 1/2 Tbsp salt (to taste)
- 6 pounds chicken fryers, cut into smaller sizes
Brown chicken in butter. Add salt and water, chicken broth. Simmer till chicken is tender. Season broth with salt, pepper, 4 Tbsp butter and MSG.
Rinse luau leaves and divide into quarter sectrions. Add garlic. Add leaves to chicken and broth mixture. Use a deep pot over low heat and cook till leaves are tender. Add 2 cups of heated coconut milk to the luau leaves and simmer for 2-4 minutes. Do not boil coconut milk mixture.
Serve to large platter. Garnish with green onions, lettuce or cabbage to the side of main dish. Heat the remaining cup of coconut milk with and add 2 Tbsp butter and pour over chicken and luau leaves on serving platter. Sprinkle finely chopped Macadamia nuts over dish. Wow!
Stumble it!