Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken and japanese leek in soy sauce & butter milk sauté. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook chicken and japanese leek in soy sauce & butter milk sauté using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté:

1. Make ready 1 ●Chicken (thigh or breast)
2. Get 1 dash ●Salt
3. Make ready 1 dash ●Pepper
4. Prepare 1 ●Katakuriko
5. Make ready 1 Japanese leek
6. Take 1/2 bunch Shimeji mushrooms
7. Get 1 piece Ginger
8. Get 1 pepper Sliced red chili peppers
9. Make ready 5 grams Butter
10. Prepare Sauce
11. Take 1/2 tbsp Sake
12. Prepare 2 tsp Soy sauce
13. Prepare 1/2 tsp Chicken stock powder
14. Make ready 100 ml Milk
15. Take 1/2 tsp 〇Katakuriko
16. Make ready 1 tsp 〇Water

Instructions to make Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté:

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.

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