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Alright, don’t linger, let’s course of action this chicken and japanese leek in soy sauce & butter milk sauté formula with 16 components which are undoubtedly easy to receive, and we have to process them at the very least through 6 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition of Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté:

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

Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté step by step:

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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