Chicken Lau Lau is a traditional Hawaiian dish made by wrapping chicken and butterfish in layers of taro leaves. The wrapped bundle is then steamed for many hours, which makes the insides incredibly tender and flavorful. The taro leaves infuse the pork with a mild, earthy taste, while also keeping it moist during the long cooking process.
45 day shelf life chilled or freeze for as long as you need.
Chicken Lau Lau is a traditional Hawaiian dish made by wrapping chicken and butterfish in layers of taro leaves. The wrapped bundle is then steamed for many hours, which makes the insides incredibly tender and flavorful. The taro leaves infuse the pork with a mild, earthy taste, while also keeping it moist during the long cooking process.
45 day shelf life chilled or freeze for as long as you need.
Steaming is the suggested way to reheat. Use a standard steamer, a double boiler or chafing dishes with sterno flames (these seem to work the best for large quantities) and steam for 15-20 minutes.
If you are unable to steam, place in the microwave with moistened paper towels. Heat in batches and in small increments of time. One lau lau usually takes 2-3 minutes in total.
