Hawaiian Chicken Lau Lau
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaA Highway Inn classic since 1947! To make this traditional Hawaiian specialty, pieces of succulent chicken thigh are wrapped in a layer of luau leaves (taro leaves), bundled up in ti leaves, and steamed for hours until tender. It takes a lot of dexterity and practice to do it right! Luau leaves are a Hawaiian staple, similar in texture and taste to spinach or collard greens, with a deep, savory flavor.
Highway Inn is a Hawaii icon, renowned for serving up traditional Hawaiian specialties since its 1947 founding by Seiichi & Nancy Toguchi. During World War II, the Toguchis and their three children were forcibly moved to Japanese Incarceration Camps. Seiichi mastered his culinary skills while working in the camp’s mess hall, and in 1947, after returning home to Hawaii, he opened Highway Inn. Crowds soon began to line up for a taste of Toguchi’s cooking, and they haven’t let up since. Highway Inn is today owned by Seiichi & Nancy’s grandchildren, and the menu hasn’t changed much since those early days.
Note: Though the meat may have a pinkish color, the Lau Lau is cooked thoroughly.
This package includes your choice of 4 or 8 pieces of Hawaiian Chicken Lau Lau
- Each Lau Lau serves 1 person and weighs 1 lb.
- Garnish not included
Add On Options Include
- Raging Volcano Hot Sauce – Traditionally, dishes like Kalua Pig or Lau Lau are eaten without any added sauces or condiments. But we know some folks like to add a little hot sauce to spice things up. Just for them, Highway Inn offers Hawaiian Chip Company’s Raging Volcano Hot Sauce in their restaurants. Made by a local company, it has a tangy base with habanero, cayenne and garlic.
- Pa’akai Hawaiian Sea Salt (1 lb.) – Paʻakai is the Hawaiian word for salt. Hawaiian salt is used in traditional dishes such Kālua Pig, Poke (raw cubed fish), and Pipikaula (Hawaiian dried beef) and is used in all of Highway Inn’s traditional Hawaiian cuisine. To add that Island taste to your food, we offer Pure Kona Deep Sea Salt from our retail partner, Sea Salts of Hawaiʻi.
- ’Alaea Hawaiian Sea Salt (1 lb.) – ʻAlaea Salt (Hawaiian red salt) – Enriched with iron oxide of purified red clay. Traditional ʻalaea gets its name and color from the red volcanic clay many Hawaiians used to line their traditional salt ponds. This salt can be used for spice blends and rubs that will add flavor and color to your own recipes.
- Hiwa Kai Hawaiian Sea Salt (1 lb.) – Hiwa Kai (black salt) is created by combining high-quality sea salt with activated charcoal and has an earthy flavor. Our retail partner, Sea Salts of Hawaiʻi, calls their hiwa kai “Uahi” (meaning “smoke”) for the charcoal that gives it a dramatic color. It is a great addition to meat dishes with a smoky flavor.
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator or freezer
- Items can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month
- Do not remove from bag until ready to eat
- Refreezing is not recommended
To Serve
Preparation (instructions are for one bag containing two Lau Lau)
Stovetop (Using Steamer)
- Defrost product in bag. (May take up to 2 days to completely defrost from fully frozen. Product may be reheated while partially frozen but will impact reheating times.)
- Once completely thawed,: Add one to two inches of water to a large pot that can accommodate a steamer insert (water level should remain below the steamer insert) and bring to a boil, or use a steamer appliance and follow appliance instructions.
- Remove lau lau from bag and arrange in a single layer on the steamer insert
- Cover with lid, and cook for 15 to 20 minutes (until center reaches 160°F. Do not allow water to boil off completely.
- Remove lau lau from the pot.
- Remove outer ti leaf wrapping, cut through the knot, and peel leaves away, do not remove the inner spinach-like luau leaf (taro leaf).
- Kau kau time! Kahea Ai! Time to eat! Come and get it!
- Serve and enjoy!
Microwave
- Defrost product in bag. (May take up to 2 days to completely defrost from fully frozen. Product may be reheated while partially frozen but will impact reheating times.)
- Once completely thawed, cut a vent slit (approx. 1 inch) in vacuum bag.
- Set bag on a microwave-safe plate.
- Microwave on high for 18 minutes.
- Use vent slit to insert the thermometer and check temperature; center of meat should be 160°F.
- If not fully reheated, continue microwaving in two-minute increments until 160°F in center.
- Carefully cut bag open (watch out for escaping steam) and transfer contents to a serving dish, including any juices.
- Remove outer ti leaf wrapping (cut through the knot and peel leaves away); do not remove the inner spinach-like luau leaf (taro leaf).
- Kau kau time! Kahea Ai! Time to eat! Come and get it!
- Serve and enjoy!