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Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté

Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté

Soy sauce, butter, and milk go well together. A nutritious and delicious dish!

Ingredients: 2 servings

●Chicken (thigh or breast)
1
●Salt
a small amount
●Pepper
a small amount
●Katakuriko
as needed
Japanese leek
1
Shimeji mushrooms
1/2 bunch
Ginger
1 piece
Sliced red chili peppers
1 pepper
Butter
5 g
Sauce
Sake
1/2 tablespoon
Soy sauce
2 teaspoons
Chicken stock powder
1/2 teaspoon
Milk
100 ml
〇Katakuriko
1/2 teaspoon
〇Water
1 teaspoon

Steps

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.

Story Behind this Recipe

We never lack for milk in my house. I use it in cooking and in baked goods. Anything goes well with milk, and so this time I mixed it with soy sauce and butter.