Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté
Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken and japanese leek in soy sauce & butter milk sauté. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook chicken and japanese leek in soy sauce & butter milk sauté using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté:
  1. Take ●Chicken (thigh or breast)
  2. Prepare ●Salt
  3. Take ●Pepper
  4. Prepare ●Katakuriko
  5. Make ready Japanese leek
  6. Prepare Shimeji mushrooms
  7. Take Ginger
  8. Get pepper Sliced red chili peppers
  9. Get Butter
  10. Make ready Sauce
  11. Prepare Sake
  12. Prepare Soy sauce
  13. Get Chicken stock powder
  14. Make ready Milk
  15. Prepare 〇Katakuriko
  16. Get 〇Water
Instructions to make Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté:
  1. Thickly slice the spring onion on the diagonal, separate the shimeji mushrooms into small bunches, and julienne the ginger.
  2. Add the milk to Step 3 and stir once. Once the liquid begins to bubble, add katakuriko dissolved in water to thicken. Arrange on a dish.
  3. Heat some butter in a frying pan and sauté the ginger until fragrant. Add the Step 2 chicken and cook until lightly browned.
  4. Add the pepper to Step 3, as well as the onion and mushrooms from Step 1. Swirl in the sake and the soy sauce around the edges of the frying pan and mix together to blend.
  5. Add the milk to Step 3 and stir once. Once the liquid begins to bubble, add katakuriko dissolved in water to thicken. Arrange on a dish.
  6. Once on the plate, topping with butter while it's still warm will make it taste richer and even more delicious.

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