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

Cooking is an art, yes that expression is a method of describing how a lot exciting this job is. Particularly if we cook dinner for our loved ones. Welcome to our recipe page, if you're looking for Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté recipe, look no further! We provide you only the perfect Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté recipe here. And don't worry, you can additionally discover countless styles of meals recipes here.

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Hopefully the above article opens our horizons to pay more recognition to a organic lifestyle. Now we go back to the chicken and japanese leek in soy sauce & butter milk sauté recipe of your choice. Follow the bit by bit directions of the recipe chicken and japanese leek in soy sauce & butter milk sauté recipe to produce a natural and organic and delicious meal. To cook chicken and japanese leek in soy sauce & butter milk sauté you need 16 ingredients and 6 steps.. Comfortable cooking, desire it is useful for you and your family.

The ingredients needed to make Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté:

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

Steps 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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