Chicken Or Squid Luau

• 7 whole coconuts or 6 c. frozen coconut milk
• 5 to 6 lb. chicken thighs or cooked squid
• 4 tsp. salt, divided
• 6 c. water, divided
• 9 lb. taro leaves

1. Drain liquid from coconuts into bowl.
2. Crack shell, remove white meat and grate.
3. Measure 4 cups reserved coconut liquid (adding water, if necessary).
4. Pour over grated coconut and let stand 15 minutes.
5. Squeeze meat and juice through double thickness of dampened cheesecloth into bowl.
6. Set aside.
7. Combine chicken, 3 teaspoons salt and 3 cups water in saucepan.
8. Simmer until meat is tender.
9. Bone and cut into 1-inch pieces.
10. Remove stem and strip tough part of rib from washed taro leaves.
11. Place leaves, 1 teaspoon salt and 3 cups water in deep saucepan.
12. Simmer for 1 hour.
13. Drain and add fresh water; simmer for 1 additional hour or until bitter sting is extracted from leaves.
14. Squeeze to remove excess water.
15. Add meat and coconut milk to taro leaves.
16. Heat thoroughly and serve immediately.
17. Serves 20.

coconuts, chicken thighs, salt, water, taro leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687675 (may not work)