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1
54
155
Kadun Ma’nok’
Chicken Soup w/Coconut Milk)
Herbert’s Hawaiian Stew
(
1
1
1
1
lb raw taro, peeled and cut into one-inch cubes
lb raw breadfruit, peeled and cut into one-inch cubes
round onion, chopped
stalks celery, chopped
lb. carrots, cubed
1
/
11
whole chicken, cut up into small pieces
onion, chopped
1
2
/2
cups coconut milk
1
/
2
Salt and pepper to taste
3
1
4
tablespoons curry powder
sliver of ginger root
Put all ingredients in pot, except coconut milk and cover. Cook about
chicken thighs (remove skin, bone, and fat), cubed (leave bones in
5
to 10 minutes. Stir constantly. Add 5 cups of water and bring to boil.
3
1
stock for flavor), or 1 /4 cups boneless chicken meat
Lower heat and simmer for 1 /2 hours (if stewing chicken is used) or until
chicken is tender. Add coconut milk and bring to boil. Cover and remove
from fire.
1
1
1
bay leaf
clove garlic, crushed
teaspoon coarse Hawaiian salt
Variation: Vegetables such as pumpkin tips, cabbage, kangkong and
sweet potato tips may be added at the end of cooking time just before adding
coconut milk. Place vegetable at the top and cover for 4 – 6 minutes. White
yam may be added instead of vegetables. Peel and cut yam to desired size
and add to chicken 15 minutes after adding water.
Cook everything together with enough water to cover. Bring to a boil,
then simmer for 45 minutes or until taro is tender. Simmer longer for a
thicker stew.
Variations: This recipe can be made as either a curry or tomato stew.
Note: High in saturated fat. To reduce, replace up to half of coconut
milk with whole or low fat milk, also remove chicken skin.
Courtesy of Herbert Hoe/Hale Kealoha Caterers
UOG/GCE
Estimated Nutritional Values
Estimated Nutritional Values
Amount/Serving
% DV*
Amount/Serving
% DV*
Amount/Serving
% DV*
Amount/Serving
% DV*
1 %
Calories
490 kcal 25 %
Carbohydrate
Iron
92 Gm 31 %
3.6 Mg 20 %
113 Mg 11 %
Total Fat
6 Gm
9 %
Calories
288 kcal 14 % Carbohydrate
21 Gm 32 % Iron
3 Gm
Saturated Fat
Cholesterol
Sodium
2 Gm 10 %
58 Mg 19 %
669 Gm 28 %
19 Gm 38 %
Calcium
Total Fat
21 Mg 117 %
Vitamin A
Vitamin C
6610 IU 132 %
22 Mg 37 %
Saturated Fat
Cholesterol
Sodium
12 Gm 60 % Calcium
66 Mg 22 % Vitamin A
20 Mg
610 IU
1.6 Mg
2 %
12 %
3 %
Protein
129 Gm
5 % Vitamin C
Protein
22 Gm 44 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
4
*Percent daily Values (DV) are based on a 2,000 calorie diet
Milk:
0
Veg:
1
Fruit:
0
Bread:
2
Meat:
1
Servings in this recipe:
8
Milk:
0
Veg:
0
Fruit:
0
Bread:
0
Meat:
1
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