You will need
1 ¼ pounds chicken
1 ½ tablespoons butter
1 ½ teaspoons salt
2 tablespoons fat
2 ½ cups of water
3 bunches luau (60 taro leaves)
Clean and cut the chicken in 1-inch cubes. Heat the fat and fry the chicken until it is brown. Add 1 teaspoon salt and 1 cup of water and simmer the chicken until it is tender.
Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau, butter 1½ cups of water and remaining salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.
Press the excess liquid from the luau, drain the chicken and combine it with the luau. Allow the mixture to come to the boiling point and serve immediately. Fresh or canned spinach may be used in place of the luau.
Shufunotomo Co., Ltd., Japan 1972