|Coconut milk||1 1⁄2 Cup (24 tbs)|
|Salad oil||2 Tablespoon|
|Frying chickens||2 , meat boned and cubed|
|Seasoned salt||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Fresh taro/Spinach leaves||1 Pound|
|Monosodium glutamate||1⁄2 Teaspoon|
|Flour||1 1⁄2 Teaspoon|
|Mashed potatoes||3 Cup (48 tbs)|
Heat oil in skillet and saute chicken cubes 10 mins.
Add seasoned salt and water and cover, cooking 20 mins.over low heat.
Wash and trim taro or spinach leaves.
Melt butter (or margarine) in a sauce pan and add greens.
Stir, cover and cook 10 mins.over low heat.
Blend monosodium glutamate, flour and additional seasoned salt (if desired) to cooled coconut milk and add to chicken.
Bring to boil, stirring occasionally to avoid sticking.
Ring plates with hot mashed potatoes and spread a layer of greens in the center.
Pour chicken mixture over top and garnish with paprika and chopped macadamia nuts