Soy Milk Rice Casserole with Leek, Garlic & Chicken
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
Soy Milk Rice Casserole with Leek, Garlic & Chicken
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
Cooking Instructions
- 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.)
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