How to Make Quick Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Ultimate Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first 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.

We never lack for milk in my house. I use it in cooking and in baked goods. Anything goes well with milk, and so this time I mixed it with soy sauce and butter. If you're not a fan of spicy dishes, or if cooking for children, adjust the amount of red chili pepper. In place of onion, you can use asparagus, broccoli, or spinach, and it will still be delicious. Recipe by Renbasu

Ingredients and spices that need to be Take to make Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté:

1. 1 ●Chicken (thigh or breast)
2. 1 dash ●Salt
3. 1 dash ●Pepper
4. 1 ●Katakuriko
5. 1 Japanese leek
6. 1/2 bunch Shimeji mushrooms
7. 1 piece Ginger
8. 1 pepper Sliced red chili peppers
9. 5 grams Butter
10. Sauce
11. 1/2 tbsp Sake
12. 2 tsp Soy sauce
13. 1/2 tsp Chicken stock powder
14. 100 ml Milk
15. 1/2 tsp 〇Katakuriko
16. 1 tsp 〇Water

Steps to make 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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