# Wrap Star

Steamed Chicken Lau Lau Bundles with Taro Leaves and Hawaiian Herbs

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).

- Serves: 4
- Cook time: 2 hours
- Cuisine: Hawaiian
- Meal: Dinner
- Dietary: Dairy-free, Nut-free, Shellfish-free
- Canonical: https://cookwithherb.com/r/steamed-chicken-lau-lau-bundles-with-taro-leaves-and-hawaiian-herbs-fc518036
- Image: /api/recipes/image-file?pathname=recipes%2Ffc518036-38cb-49ab-ad4f-6aaccc87b5b3-1790506337115.png

## Ingredients

- 1.5 lb boneless, skinless chicken thighs, cut into large chunks
- 16 large leaves taro leaves, stems removed
- 2 tsp Hawaiian sea salt
- 4 leaves fresh ti leaves, rinsed
- 1 cup sweet onion, sliced
- 2 tbsp fresh ginger, thinly sliced
- 2 cloves fresh garlic, thinly sliced
- 1/2 cup scallions, chopped
- 1/3 cup fresh cilantro, chopped
- 2 tbsp soy sauce
- 1/2 tsp black pepper

## Instructions

1. Rinse the taro leaves under cold water and pat dry. Stack two leaves per bundle, overlapping to prevent leaks.
2. In a bowl, toss chicken pieces with Hawaiian sea salt, black pepper, soy sauce, ginger, garlic, and sliced sweet onion for even seasoning.
3. Scatter 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. (Herb says: Herbs and aromatics go under the meat so the juices soak up flavor on both sides.)
4. Fold taro leaves tightly around the filling to form a snug bundle. If needed, use extra leaves for patching.
5. Wrap each taro bundle in a ti leaf, tying the ends together or folding under to seal. (Herb says: Ti leaves aren't edible, but they keep everything together and add a subtle, grassy steam, think of them as biodegradable foil.)
6. Place a steamer basket in a large stockpot and add water so it sits just below the basket. Bring water to a boil.
7. Arrange lau lau bundles in the steamer, cover, and steam for 2 hours, checking water occasionally and adding more if needed. (Herb says: Low, slow steaming breaks down taro leaf fibers and keeps chicken juicy. No shortcuts here.)
8. Remove bundles with tongs. Let rest 5 minutes, then discard ti leaves. Enjoy piping hot, straight from their leafy wrappers.

## Equipment

- large steamer basket or collapsible steaming rack
- large stockpot with tight-fitting lid
- kitchen twine (if ti leaves won't stay closed)