Soy Milk Rice Casserole with Leek, Garlic & Chicken

Name: Soy Milk Rice Casserole with Leek, Garlic & Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cut the chicken into bite-sized pieces, sprinkle with salt, pepper, and sake.
2
Add the olive oil into a frying pan, and saute the minced garlic over low heat until fragrant.
3
Add the Japanese leek, chicken, king oyster mushrooms, and parsnip, then stir-fry.
4
Sprinkle with salt, and cook until they become soft and wilted.
5
Add the cooking sake, and continue stir-frying.
6
Sprinkle with the cake flour and coat the ingredients in the pan.
7
Add the soy milk, and mix until the sauce thickens.
8
Prepare 2 heatproof dishes.
9
Put in the cooked rice and pour the mixture from Step 5 on top.
10
Sprinkle with the panko and parmesan cheese.
11
When the soy milk mixes with the panko, it prevents the panko from getting burnt.
12
Bake in the preheated oven for about 12 minutes at 250C, and it's done.
13
(When you are baking in a toaster oven, please be careful not to burn the surface.)

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Soy Milk Rice Casserole with Leek, Garlic & Chicken 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.

That's it — enjoy your meal!