SERVES: 6

4 lbs. chicken, disjointed and cut into small pieces

3 tsp. salt

2 bunches luau (taro leaves)

With fresh, not canned, spinach as an alternative to taro leaves.

3 c. coconut milk, with fresh milk, scalded, as substitute if fresh coconut milk is absolutely unobtainable.

Place pieces of chicken in large kettle, cover with hot water, and add salt. Bring to boil, pour off and save liquid. Rinse chicken in warm water. Replace chicken in liquid and simmer until tender. Wash luau leaves thoroughly; remove stem and fibrous part of veins. Place in separate covered saucepan, add 1 cup water, and cook until wilted. Drain, add fresh hot water and continue cooking. Drain, add water again, cook until tender, and drain. Draw a knife through luau leaves or spinach to cut into small pieces. Add coconut milk. Place chicken in serving dish with 2 cups hot broth with excess fat removed. Add luau and sauce to chicken and serve hot.