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Chicken And Japanese Leek In Soy Sauce & Butter Milk Sauté Recipe

Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté Recipe
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Serving : 2
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Prepare the ingredients before making Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté in your home. Then, follow these steps below to serve Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté for your family or friends.

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

  • 1 ●Chicken (thigh or breast)
  • 1 dash ●Salt
  • 1 dash ●Pepper
  • 1 ●Katakuriko
  • 1 Japanese leek
  • 1/2 bunch Shimeji mushrooms
  • 1 piece Ginger
  • 1 pepper Sliced red chili peppers
  • 5 grams Butter
  • Sauce
  • 1/2 tbsp Sake
  • 2 tsp Soy sauce
  • 1/2 tsp Chicken stock powder
  • 100 ml Milk
  • 1/2 tsp 〇Katakuriko
  • 1 tsp 〇Water

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

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté in your home by yourself.

    Step 1
  • Thickly slice the spring onion on the diagonal, separate the shimeji mushrooms into small bunches, and julienne the ginger.
  • Step 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.
  • Step 3
  • Heat some butter in a frying pan and sauté the ginger until fragrant. Add the Step 2 chicken and cook until lightly browned.
  • Step 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.
  • Step 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.
  • Step 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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