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

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, soy milk rice casserole with leek, garlic & chicken. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Soy Milk Rice Casserole with Leek, Garlic & Chicken is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Soy Milk Rice Casserole with Leek, Garlic & Chicken is something that I’ve loved my entire life.

To get started with this particular recipe, we have to 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 that.

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. Get 1 clove Mined garlic
  3. Take 100 grams Chicken thighs (cut into bite-sized pieces)
  4. Prepare 1/2 King oyster mushroom (cut into thin strips)
  5. Take 30 grams Parsnip (optional, cut into thin strips)
  6. Prepare 300 ml Soy milk
  7. Make ready 300 grams Hot cooked rice
  8. Prepare Seasoning ingredients:
  9. Prepare 2 tbsp Plain flour (cake flour)
  10. Prepare 1 dash Salt and pepper
  11. Prepare 1 tbsp Cooking sake
  12. Get 1 tbsp Olive oil
  13. Take 2 tbsp Panko
  14. Make ready 2 tbsp Parmesan cheese
Steps 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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