Simple Way to Cook Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté Quick

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

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Alright, don't linger, let's course of action this chicken and japanese leek in soy sauce & butter milk sauté menu with 16 substances which are definitely easy to acquire, and we have to process them at the very least through 6 measures. You should commit a while on this, so the resulting food could be perfect.

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

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

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

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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