Hawaii - State flower: The Hibiscus

1. Hawaiian Fish Chowder
2. Moa Luau A Me Wai Niu (Simmered Chicken)
3. Braised Lettuce and Watercress
4. Taro Biscuits
5. Mango Schiffon Pie

Moa Luau A Me Wai Niu (Simmered Chicken) - Serves 6

1-¼ lb boned chicken, raw. I just use chicken breasts.
1 cup coconut milk (Chaudoc is a good brand of canned product. This is a lot easier than making your own from fresh coconuts as the recipe originally prescribed.)
1-½ Tbsp butter
1-½ Tsp salt
2 Tbsp fat
2-½ cups water
3 bunches luau (60 taro leaves) Note: Fresh spinach may be used in place of the luau. Pork or beef may be used in place of the chicken.

Clean and cut chicken into 1-inch cubes. Heat the fat and fry chicken until it is brown. Add 1 tsp salt and 1 cup water and simmer the chicken until it is tender.

Wash the taro leaves or spinach, remove stems and tough part of the rib. Place the luau (taro leaves), butter, 1-½ cup water and remaining salt into a sauce pan. Partially cover and simmer for 1 hour or until there is no "sting" noticeable to the taste. I prefer to steam the luau or spinach for just a few minutes... don't overcook it.) Press the excess liquid from the luau, drain the chicken and combine with the luau. Then, add the coconut milk. Allow the mixture to come to the boiling point and serve it immediately.

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