Directions

• If using taro leaves, bring a large pot of salted water to a boil.
• Add the taro leaves, reduce heat and simmer for 30 to 40 minutes. Drain and squeeze dry.
• Heat the oil over medium-high flame in a large pot.
• Brown the chicken on all sides in the hot oil and remove to a plate.
• Saute the onion, garlic and ginger in the remaining oil until the onion is translucent.
• Add back the chicken pieces and the stock or water, salt and pepper.
• Reduce the heat to low and simmer, covered, for about 20 minutes. Add the taro leaves or spinach and simmer for another 15 minutes, or until the chicken is tender.
• Stir the cornstarch or arrowroot into 2 or 3 tablespoons of cold water and then stir the slurry into the simmering sauce to thicken it lightly.
• Stir in coconut cream to finish and serve over rice.