Recipe Details
- Type: Main
- Difficulty: Moderate
- Culture: Local Hawaiʻi, Hawaiian
- Allergens: Fish, Tree Nuts, Soy
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Yield: 5 servings
Source: Hawai'i Food Help
Chicken Lūʻau
Ingredients
1 pound chicken thighs (cubed)
6 cups of water
1 tsp salt (add more to taste if needed)
1 pound bag frozen lu’au leaves
(1) 13.5oz can coconut milk
2 cups kalo (cubed)
Optional:
Add chicken bouillon and/or dashi, Add mirin (2 tbsp.) or honey
-Add ginger and/or garlic
-Add mirin (2 tbsp.) or honey
-3 cups of cooked lū‘au leaves (if started with fresh leaves, otherwise 1 lbs. frozen)
-Add Salt and pepper to taste
Directions
Cut up chicken thighs, then add to pot with water and salt. Bring to a boil, then reduce to simmer and cook for 20 minutes.
Add frozen lu’au leaves, coconut milk, and cooked kalo. Simmer for 10 minutes or until kalo is warmed throughout.
Optional to add more salt to taste.
Note: For fresh lū‘au leaves, wash, debone, cut into strips, and boil in water with a dash of salt for 20 minutes. Lū‘au leaves can be substituted with spinach or marunggi. Kalo can be substituted for potatoes if Kalo is too expensive. Adjust amount of water and coconut milk for your preferred consistency (i.e. soup or stew).
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