Friday, January 18, 2013

Chicken Kalamunggay

My memories of this recipe are from one of my early trips to Hawaii in the last 60's early 70's, but have no recollection of having after that. It's always talked about at family get together's when reminiscing of days gone by but never prepared. I have fond memories of this dish and have found no recipe recreating it.

On a recent trip to Kahuku (Oahu) I asked my elders to show me how to make Kalamunggay.

We went to Gramma's plantation house to gather leaves 

In back we find the Kalamunggay tree (Moringa oleifera), we harvest only the young foliage. She said older leaves are bitter.

Then the tedious task of stripping foliage from stems begins. Family members gather to help in the process.


After a couple of hours we have a large bowl filled

Here on the mainland we get the leaves from the Asian market frozen. Not as good as fresh but it will do

Only 5 ingredients; Chicken with skin removed

Tanglad (Lemon Grass)

Ginger

Garlic

Hawaiian Alaea Salt

Everything goes into the pot except salt

Simmer for 1 hour then meat is removed from the bones. Return bones to the pot, add salt to taste and simmer for an additional 8hrs. Strain broth through cheesecloth and return to pot. Add chicken and kalamunggay, add more salt if needed. Keep at a low simmer to keep leaves from going bitter. Served with my sriracha sauce (stay tuned for that recipe).

Don't waste the skin. Sprinkled with crushed Alaea salt and roasted in a 350deg oven for 45min till golden and crispy!



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