- 4 cups sliced chicken
- 3 cups taro leaves
- ¾ cup coconut milk
- 3 cups water
- 3 chicken stock cubes
- cooking fat
- salt and pepper to taste
- 2 tablespoons sweet soy sauce
Wash taro leaves and simmer in 2 cups of water (2 stock cubes added)
Cook the leaves for 45 minutes to one hour
Drain and cover with coconut cream
Remove from heat and set aside
Brown chicken in oil and soy sauce
Add 1 cup salted water (1 stock cube added) and cook over a low flame until chicken is tender.
Drain stock and taro-coconut mixture.
Bring to boil and serve on hot rice.