 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
From Mr. Donlin at Madison Middle School. Ingredients:
1 1/2 lbs chicken, cut into 1-inch pieces |
1 teaspoon fresh ginger, slivered |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 lbs taro root, leaves (not root) |
2 1/2 cups water |
2 teaspoons salt |
1 small onion, chopped finely |
1/4 teaspoon msg |
1 cup coconut milk |
Directions:
1. Cover chicken with water; Add ginger, salt and pepper. Simmer until tender (approx. 1 hour). Place luau leaves in large pot; add water, salt, onion and MSG. Simmer on medium heat for about 1 hour. Drain the luau leaves. Just before serving, heat coconut milk and add to drained leaves. Drain chicken pieces and mix into cooked leaves; serve warm. Note: Fish or squid may be substituted for chicken.
2. * Spinach can be substituted for luau leaves. Fresh spinach cooks very quickly. If using frozen spinach, cook according to package directions, drain and proceed as above.
|
|