Lu Moa with Toyohira Vegetables

Name: Lu Moa with Toyohira Vegetables
Cuisine: American
Ingredients: 2 Boneless Chicken legs; Potato 1 Chop; Onion 1 Comb-shaped cut; Japanese leek 1 Diagonal cut; Red and yellow bell pepper 1/2 each Round slice; 1/2 tablespoon Salt; Pepper moderate amount; Cinnamon powder moderate amount; 1 teaspoon Ginger(It is possible to use ginger paste.); 120 c Coconut milk

Toyohira Health Center, The City of Sapporo @cook_12085468

Volunteer Translators: Students in the Translation &
Interpretation Seminar, Sapporo University

Toyohira Health Center, The City of Sapporo @cook_12085468

Volunteer Translators: Students in the Translation &
Interpretation Seminar, Sapporo University

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Ingredients

2Boneless Chicken legs
Potato 1 Chop
Onion 1 Comb-shaped cut
Japanese leek 1 Diagonal cut
Red and yellow bell pepper 1/2 each Round slice
1/2 tablespoonSalt
Pepper moderate amount
Cinnamon powder moderate amount
1 teaspoonGinger(It is possible to use ginger paste.)
120 cCoconut milk

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Steps

1

Season boneless chicken legs and leave them for 5, 6 minutes.
2

Grill them with oil in a pan and cut into bite sizes.
3

Stir fry the potato, onion, Japanese leek and bell peppers with oil in a pot…and when they are cooked, add cooked chicken and ginger.
4

Put Japanese leek on aluminum foil, then all other ingredients on top of the Japanese leek, pour coconut milk into the aluminum foil and wrap it.
5

Cook in a pan for 8 minutes.