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

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, soy milk rice casserole with leek, garlic & chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Soy Milk Rice Casserole with Leek, Garlic & Chicken is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Soy Milk Rice Casserole with Leek, Garlic & Chicken is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook soy milk rice casserole with leek, garlic & chicken using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Soy Milk Rice Casserole with Leek, Garlic & Chicken:
  1. Prepare 1 Japanese leek (cut diagonally into 1 cm wide slices)
  2. Prepare 1 clove Mined garlic
  3. Get 100 grams Chicken thighs (cut into bite-sized pieces)
  4. Get 1/2 King oyster mushroom (cut into thin strips)
  5. Get 30 grams Parsnip (optional, cut into thin strips)
  6. Make ready 300 ml Soy milk
  7. Make ready 300 grams Hot cooked rice
  8. Take Seasoning ingredients:
  9. Get 2 tbsp Plain flour (cake flour)
  10. Prepare 1 dash Salt and pepper
  11. Take 1 tbsp Cooking sake
  12. Make ready 1 tbsp Olive oil
  13. Make ready 2 tbsp Panko
  14. Make ready 2 tbsp Parmesan cheese
Instructions to make Soy Milk Rice Casserole with Leek, Garlic & Chicken:
  1. Cut the chicken into bite-sized pieces, sprinkle with salt, pepper, and sake.
  2. Add the olive oil into a frying pan, and sauté the minced garlic over low heat until fragrant.
  3. Add the Japanese leek, chicken, king oyster mushrooms, and parsnip, then stir-fry. Sprinkle with salt, and cook until they become soft and wilted.
  4. Add the cooking sake, and continue stir-frying. Sprinkle with the cake flour and coat the ingredients in the pan.
  5. Add the soy milk, and mix until the sauce thickens.
  6. Prepare 2 heatproof dishes. Put in the cooked rice and pour the mixture from Step 5 on top. Sprinkle with the panko and parmesan cheese. When the soy milk mixes with the panko, it prevents the panko from getting burnt.
  7. Bake in the preheated oven for about 12 minutes at 250℃, and it's done. (When you are baking in a toaster oven, please be careful not to burn the surface.)

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