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Chicken Recipes

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Lau Lau

By: May

"Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed."

Rate/Review | Read Reviews (9)

What to Drink?
	Pinot Noir

Prep Time:
30 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 pound salt butterfish, rinsed several times to remove excess salt
1/2 pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 leaves ti leaves
1 pound taro leaves

Directions

Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
Place the bundles in a large steamer, and steam for 3 to 4 hours.