Preparation:
drain coconuts, reserving liquid crack shells, remove flesh, and grate very finely measure 4 cups reserved liquid (add water as necessary) pour over grated coconut and allow to steep for 15 minutes strain meats and juice through 2 layers of cheesecloth, reserving liquids combine chicken, three-fourths the salt, and half the water in a saucepan, over a moderate flame heat to a boil, reduce heat, and simmer for 30-45 minutes, until tender remove chicken and cut into 1-inch pieces wash taro leaves well remove stem and tough section of rib place leaves, 1 teaspoon salt, and 3 cups water in a saucepan bring to a boil and simmer for 60 minutes, drain add fresh water, return to a boil, and simmer for another 60 minutes, until sting has been extracted from leaves drain and squeeze to remove excess moisture add chicken and coconut milk to taro leaves-heat thoroughly serve hot |
