300g of chicken cut into large chunks
1/4 cup of coconut milk
1/4 cup of soy sauce (shoyu)
1 chopped onion
3 tablespoons of olive oil
150g of abobora cut into cubes
1 cup of hot vegetable stock
100g of moyashi
2 tablespoons of chopped chili peppers
300g of chicken cut into large chunks
1/4 cup of coconut milk
1/4 cup of soy sauce (shoyu)
1 chopped onion
3 tablespoons of olive oil
150g of abobora cut into cubes
1 cup of hot vegetable stock
100g of moyashi
2 tablespoons of chopped chili peppers
1
In a bowl, combine chicken, coconut milk, soy sauce, and let it marinate for an hour
2
Heat the olive oil in a pan, sauté the onion and chicken until the chicken is browned
Add the abobora, simmer for two minutes with the chicken, then gradually add the vegetable stock
3
Cover the pan and let it cook over low heat until the abobora and chicken are tender
4
Add the moyashi, mix delicately, turn off the heat, and keep the pan covered for a few minutes
5
Sprinkle with chili peppers and serve immediately.
