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| Chicken
or Squid Luau |
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| 2 1/2 lb
stewing chicken, cut in 1 1/2-inch pieces (or 15 calamari squid, cleaned and sliced into 1/2-inch rings) Butter Water Salt 50 taro leaves 3 cups coconut milk Saute chicken in butter. Add 4 cups water and simmer until tender (2 1/2 hours). Season with 1 tsp. salt. Cut stems off of leaves and strip skin from leaf rib with knife; wash leaves well. Cook leaves with 2 cups water and 1 tbsp. Salt over medium heat for 1 hour. Drain. Combine chicken, luau leaves, and coconut milk. Heat thoroughly and serve. If making squid luau: Add the squid to the luau leaves and coconut milk. Cook for 3 to 5 minutes or until edges of the squid rings begin to curl. |
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| Return To Hawaiian Recipes. | ||
