WOW! Seven huge lu`au leaves with purple stems.
Here is what the front of the whole leaf looks like. According to my coworker, Melva, snip off the stem where it meets the back of the leaf as close to the leaf as possible. Be careful, because the juice from the cut stem might make you itchy. Then, tear off the bottom tip of the leaf as well as the two tips on either side of the heart shape of the leaf. This will prevent bitterness from cooking into the lau lau.
I placed a chicken thigh in the center of each leaf and seasoned it with salt, pepper, and about five dashes of liquid smoke. Then I wrapped the thigh up like a little parcel in the lu`au leaf. Melva suggests diluting the liquid smoke with water, at a ratio of 1:3 or using a pat of butter instead of the liquid smoke.
The bundles are then wrapped in tin foil and placed in a loaf pan in a 350 degree oven for an hour. The finished product: the spinachy lu`au leaf melted around the chicken thigh, which took on a deep, smoky flavor. Good over white rice.
Here is what the front of the whole leaf looks like. According to my coworker, Melva, snip off the stem where it meets the back of the leaf as close to the leaf as possible. Be careful, because the juice from the cut stem might make you itchy. Then, tear off the bottom tip of the leaf as well as the two tips on either side of the heart shape of the leaf. This will prevent bitterness from cooking into the lau lau.
I placed a chicken thigh in the center of each leaf and seasoned it with salt, pepper, and about five dashes of liquid smoke. Then I wrapped the thigh up like a little parcel in the lu`au leaf. Melva suggests diluting the liquid smoke with water, at a ratio of 1:3 or using a pat of butter instead of the liquid smoke.
The bundles are then wrapped in tin foil and placed in a loaf pan in a 350 degree oven for an hour. The finished product: the spinachy lu`au leaf melted around the chicken thigh, which took on a deep, smoky flavor. Good over white rice.
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