Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté

Name: Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté
Yield: 2 servings
Cuisine: American
Ingredients: 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; 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

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

2 servings

1●Chicken (thigh or breast)
1 dash●Salt
1 dash●Pepper
1●Katakuriko
1Japanese leek
1/2 bunchShimeji mushrooms
1 pieceGinger
1pepper Sliced red chili peppers
5 gramsButter
Sauce
1/2 tbspSake
2 tspSoy sauce
1/2 tspChicken stock powder
100 mlMilk
1/2 tsp〇Katakuriko
1 tsp〇Water

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Steps

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.