ORIGINAL:
2 1/2 pounds chicken thighs

1 1/2 teaspoons salt

1 1/2 cups coconut milk

2 pounds lū‘au leaves

REDUCED

2 pounds skinless chicken thighs

1 clove garlic, minced

6 cups defatted chicken broth

2 pounds fresh or 2 cups cooked ready-to-serve lū‘au leaves

1 1/2 cups non-fat dry milk powder

1/2 teaspoon salt

1/2 teaspoon coconut extract

Saute chicken and garlic in a large skillet. Add 2 cups broth and simmer. In a large pot, cook fresh lū‘au leaves in 2 cups broth for 20 to 30 minutes. Make a paste with 1 cup broth, milk powder, salt, and coconut extract. Combine paste with chicken and lū‘au leaves; heat through.