Wrap Star
Steamed Chicken Lau Lau Bundles with Taro Leaves and Hawaiian Herbs
2 hours
Serves 4
DinnerHawaiianDairy-freeNut-freeShellfish-freeLow Sodium
Herb's take
Let's get traditional with lau lau, the OG Hawaiian parcel. You'll master taro leaf wrapping and the gentle steam technique that keeps chicken meltingly tender (and hands satisfyingly sticky).
Equipment needed
- large steamer basket or collapsible steaming rack
- large stockpot with tight-fitting lid
- kitchen twine (if ti leaves won't stay closed)
Ingredients
Yield
4
Instructions
- 01Rinse the taro leaves under cold water and pat dry. Stack two leaves per bundle, overlapping to prevent leaks.
- 02In a bowl, toss chicken pieces with Hawaiian sea salt, black pepper, soy sauce, ginger, garlic, and sliced sweet onion for even seasoning.
- 03Scatter a small pile of scallions and cilantro in the center of each taro leaf stack. Place 1/4 of the chicken mixture on top of each pile.
- 04Fold taro leaves tightly around the filling to form a snug bundle. If needed, use extra leaves for patching.
- 05Wrap each taro bundle in a ti leaf, tying the ends together or folding under to seal.
- 06Place a steamer basket in a large stockpot and add water so it sits just below the basket. Bring water to a boil.
- 07Arrange lau lau bundles in the steamer, cover, and steam for 2 hours, checking water occasionally and adding more if needed.
- 08Remove bundles with tongs. Let rest 5 minutes, then discard ti leaves. Enjoy piping hot, straight from their leafy wrappers.
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