Soy Milk Rice Casserole with Leek, Garlic & Chicken

Name: Soy Milk Rice Casserole with Leek, Garlic & Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 1 Japanese leek (cut diagonally into 1 cm wide slices); 1 clove Mined garlic; 100 grams Chicken thighs (cut into bite-sized pieces); 1/2 King oyster mushroom (cut into thin strips); 30 grams Parsnip (optional, cut into thin strips); 300 ml Soy milk; 300 grams Hot cooked rice; 2 tbsp Plain flour (cake flour); 1 dash Salt and pepper; 1 tbsp Cooking sake; 1 tbsp Olive oil; 2 tbsp Panko; 2 tbsp Parmesan cheese

cookpad.japan @cookpad_jp

I made my favourite rice casserole with a Japanese leek, which tastes sweeter when cooked. I added garlic for fragrance, and chicken as well. You can add tofu and make it healthier.

Recipe by Oishii Towada

I made my favourite rice casserole with a Japanese leek, which tastes sweeter when cooked. I added garlic for fragrance, and chicken as well. You can add tofu and make it healthier.

Recipe by Oishii Towada

cookpad.japan @cookpad_jp

I made my favourite rice casserole with a Japanese leek, which tastes sweeter when cooked. I added garlic for fragrance, and chicken as well. You can add tofu and make it healthier.

Recipe by Oishii Towada

I made my favourite rice casserole with a Japanese leek, which tastes sweeter when cooked. I added garlic for fragrance, and chicken as well. You can add tofu and make it healthier.

Recipe by Oishii Towada

Saved

Ingredients

2 servings

1Japanese leek (cut diagonally into 1 cm wide slices)
1 cloveMined garlic
100 gramsChicken thighs (cut into bite-sized pieces)
1/2King oyster mushroom (cut into thin strips)
30 gramsParsnip (optional, cut into thin strips)
300 mlSoy milk
300 gramsHot cooked rice
Seasoning ingredients:
2 tbspPlain flour (cake flour)
1 dashSalt and pepper
1 tbspCooking sake
1 tbspOlive oil
2 tbspPanko
2 tbspParmesan cheese

Saved

Steps

1

Cut the chicken into bite-sized pieces, sprinkle with salt, pepper, and sake.
2

Add the olive oil into a frying pan, and sauté the minced garlic over low heat until fragrant.
3

Add the Japanese leek, chicken, king oyster mushrooms, and parsnip, then stir-fry. Sprinkle with salt, and cook until they become soft and wilted.
4

Add the cooking sake, and continue stir-frying. Sprinkle with the cake flour and coat the ingredients in the pan.
5

Add the soy milk, and mix until the sauce thickens.
6

Prepare 2 heatproof dishes. Put in the cooked rice and pour the mixture from Step 5 on top. Sprinkle with the panko and parmesan cheese. When the soy milk mixes with the panko, it prevents the panko from getting burnt.
7

Bake in the preheated oven for about 12 minutes at 250℃, and it's done. (When you are baking in a toaster oven, please be careful not to burn the surface.)