Recipe of Perfect Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté

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

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, chicken and japanese leek in soy sauce & butter milk sauté. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It's easy, it's quick, it tastes yummy. Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté is something that I have loved my whole life. They're fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have 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. {Prepare 1 of ●Chicken (thigh or breast).
2. {Take 1 dash of ●Salt.
3. {Take 1 dash of ●Pepper.
4. {Make ready 1 of ●Katakuriko.
5. {Take 1 of Japanese leek.
6. {Take 1/2 bunch of Shimeji mushrooms.
7. {Prepare 1 piece of Ginger.
8. {Prepare 1 of pepper Sliced red chili peppers.
9. {Make ready 5 grams of Butter.
10. {Get of Sauce.
11. {Prepare 1/2 tbsp of Sake.
12. {Make ready 2 tsp of Soy sauce.
13. {Prepare 1/2 tsp of Chicken stock powder.
14. {Make ready 100 ml of Milk.
15. {Prepare 1/2 tsp of 〇Katakuriko.
16. {Make ready 1 tsp of 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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