Chicken With Taro Leaves
|Taro leaves/Spinach||3 Pound|
|Coconut milk||3 Cup (48 tbs) (scalded)|
Cut chicken into small pieces.
Put in large kettle, cover with hot water, add salt and simmer until tender.
Wash taro leaves thoroughly; remove stem and fibrous part of veins.
Put in covered sauce pan, add 1 cup water and cook for 15 mins.
Drain and repeat twice more.
Pour coconut milk into drained taro leaves and gently stir.
Place chicken in serving dish with 1 cup broth.
Pour over taro mixture and serve.