CHICKEN AND CABBAGE LAU LAU

In this blog post, on Christmas day 2018, I'll give you a Hawaiian style recipe using ingredients you can get in most supermarkets. Lau lau, is a meal made in Hawaii using some pork or beef and butter fish, simply salted. Then wrapped in taro leaves, and then wrapped again in ti leaves. Then it is steamed for a few hours rendering a soft 

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and juicy meaty dish. Served with poi, or the paste of the taro root. 

In this recipe, let's use some bone in chicken thighs, and some Napa cabbage, some tamari soy sauce, and some garlic cloves. That's all, and a steamer or a slow cooker.

INGREDIENTS Serves 4

8 large chicken thighs skin on or off, bone in

1 large Napa cabbage, leaves removed and rinsed

4 large pieces of aluminum foil

1 1/2 cups of tamari soy sauce

1/2 cup of water

8 cloves of crushed garlic

DIRECTIONS

In a mixing bowl, add in the 8 thighs, and the tamari soy sauce, water, and garlic. Marinate the chicken for about 1 hour in the fridge.

Take out the thighs, drain the liquid off each thigh. Open a foil, spread some cabbage on to the foil, and place 2 chicken thighs on top of it, and wrap it shut with the foil. Do the rest, 2 each in each foil.

Prep your steamer, with water and steam basket. Or slow cooker. You want to steam this for about 1 hour on a medium simmering steam. Off the heat, and let the lau laus sit in the steamer for a few minutes. When ready to eat, carefully open each lau lau, and servie with your favorite starch. If you are a diabetic, use an organic brown rice, or serve with beans.

Enjoy. Safe holidays.