Chicken and Japanese Leek in Soy Sauce & Butter Milk Saute Recipe

Name: Chicken and Japanese Leek in Soy Sauce & Butter Milk Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Katakuriko; 1 tsp Water

Servings: persons

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 Katakuriko
1 tsp Water

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.
3
Once the liquid begins to bubble, add katakuriko dissolved in water to thicken.
4
Arrange on a dish.
5
Heat some butter in a frying pan and saute the ginger until fragrant.
6
Add the Step 2 chicken and cook until lightly browned.
7
Add the pepper to Step 3, as well as the onion and mushrooms from Step 1.
8
Swirl in the sake and the soy sauce around the edges of the frying pan and mix together to blend.
9
Add the milk to Step 3 and stir once.
10
Once the liquid begins to bubble, add katakuriko dissolved in water to thicken.
11
Arrange on a dish.
12
Once on the plate, topping with butter while it's still warm will make it taste richer and even more delicious.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Chicken (thigh or breast), 1 dash Salt, 1 dash Pepper, 1 Katakuriko, and more.

Yes, Chicken and Japanese Leek in Soy Sauce & Butter Milk Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Japanese Leek in Soy Sauce & Butter Milk Saute

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