Lu Moa with Toyohira Vegetables

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

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

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

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.

Cook in a pan for 8 minutes.