Taro Leaf and Chicken Soup

2 tablespoons vegetable oil
1 Maui onion, sliced
2 garlic cloves, minced
2 tablespoons ginger root
1 tablespoon Hawaiian salt
8 cups chicken stock
12 taro leaves, deveined
16 oz. chicken meat cut in strips
1 teaspoon black pepper
In a one-gallon soup pot, saute the onion, garlic and ginger in the
vegetable oil until golden brown. Add the chicken stock and bring to a boil.
Chop the taro leaves into bite size pieces and add to the boiling stock.
Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another
10 minutes and serve.