Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb taro leaves, washed and trimmed
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 cup chopped green onion
- 1/4 cup chopped cilantro
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
- Banana leaves or foil for wrapping
Special equipment needed:
- Oven
- Large pot for blanching taro leaves
- Large baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Blanch taro leaves in boiling water for 1-2 minutes until wilted. Drain and set aside.
3. In a large bowl, combine chicken, onion, tomato, green onion, cilantro, garlic, ginger, soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix well.
4. Place a few taro leaves on a banana leaf or foil. Add a scoop of the chicken mixture on top of the taro leaves. Wrap the banana leaf or foil around the chicken mixture and tie with kitchen twine.
5. Repeat with the remaining taro leaves and chicken mixture.
6. Place the wrapped laulau in a large baking dish.
7. Bake for 1 hour or until the chicken is cooked through.
8. Remove from the oven and let cool for a few minutes before unwrapping.
9. Serve hot with rice.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Pork or beef can be used instead of chicken.
- Spinach or collard greens can be used instead of taro leaves.
- Fish sauce can be used instead of soy sauce.
Variations:
- Add sliced mushrooms to the chicken mixture.
- Use coconut milk instead of oyster sauce.
- Add diced pineapple to the chicken mixture.
Tips and tricks:
- Make sure to wrap the laulau tightly to prevent any juices from leaking out.
- If using banana leaves, make sure to soften them by heating them over an open flame or in the oven before wrapping the laulau.
- Leftover laulau can be frozen and reheated later.
Storage instructions:
Leftover laulau can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the laulau in foil and bake in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the laulau on a platter with sliced pineapple and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro, sliced green onion, and sliced red chili peppers.
Pairings:
Serve with white rice and macaroni salad.
Suggested side dishes:
- Lomi salmon
- Poi
- Haupia
Troubleshooting advice:
- If the chicken is not cooked through after 1 hour, continue baking until fully cooked.
- If the taro leaves are too tough, blanch them for a few more minutes.
Food safety advice:
- Make sure to wash the taro leaves thoroughly before using.
- Make sure the chicken is fully cooked before serving.
Food history:
Laulau is a traditional Hawaiian dish made with meat or fish wrapped in taro leaves and steamed.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve hot with rice and macaroni salad.
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Region: Hawaiian