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Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté
Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté

Before you jump to Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.

We all know that eating healthy foods can help us feel better in our bodies. If we eat more healthy snacks and a lesser amount of of the detrimental ones we generally feel much better. A salad helps us feel a lot better than a piece of pizza (physically in any case). This can be a problem, nonetheless, when it comes to eating between meals. Finding goodies that help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack food.

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You will find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to chicken and japanese leek in soy sauce & butter milk sauté recipe. To cook chicken and japanese leek in soy sauce & butter milk sauté you only need 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken and Japanese Leek in Soy Sauce & Butter Milk Sauté:
  1. Get 1 ●Chicken (thigh or breast)
  2. Provide 1 dash ●Salt
  3. Use 1 dash ●Pepper
  4. Provide 1 ●Katakuriko
  5. Take 1 Japanese leek
  6. Get 1/2 bunch Shimeji mushrooms
  7. Prepare 1 piece Ginger
  8. Get 1 pepper Sliced red chili peppers
  9. Prepare 5 grams Butter
  10. Get Sauce
  11. Provide 1/2 tbsp Sake
  12. Prepare 2 tsp Soy sauce
  13. You need 1/2 tsp Chicken stock powder
  14. Take 100 ml Milk
  15. Take 1/2 tsp 〇Katakuriko
  16. Take 1 tsp 〇Water
Steps 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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