1 kg/2 lb chicken thigh fillets
2 tablespoons lard or oil
1 teaspoon salt
60 taro leaves or 2 bunches spinach if preferred
250 ml/8 fl oz/1 cup coconut milk
60 g/2 oz butter
Cut chicken fillets into large dice, about 2.5 cm (1 in).
Heat lard or oil in a large, heavy pan and brown the chicken. Sprinkle with salt, cover and cook until chicken is tender.
Wash the taro leaves and remove the stems and tough parts of the ribs. Put into a large saucepan with 2 cups water and 1/2 teaspoon salt, cover and simmer for 1 hour (much shorter if spinach used) or until leaves are tender and there is no 'sting' when they are tasted. Squeeze out liquid from the leaves. Combine with coconut milk and chicken and heat through just before serving.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)