Chicken Luau

	
2	lbs.		boneless, skinless chicken
1	medium	onion
2	cups		coconut milk
3½	T.		butter -or- margarine
2	tsp.		salt
4	cups		water
1	large 		bunch taro leaves

A)	Clean taro leaves by removing tough stem/rib
	of leaves.  Cook leaves in 1½ T. butter, 3 cups
	water and 1 T. salt until bitterness is 
	lost (approximately 1 hour).
B)	Meanwhile, cut chicken into cubes.  Brown
	chicken and onion in 2 T. butter.  Add 1 T. salt
	and 1 cup of water and simmer until tender.  
C)	Press/drain excess water from leaves.  
	Remove excess liquid from chicken. 
D)	Combine leaves, chicken and coconut milk. 
	Heat until it boils.  Serve.

Substitutions: canned corned beef (for chicken),
fresh spinach leaves (for luau leaves).