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

Hey everyone, it’s me, Dave, 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. This time, I’m gonna make it a little bit unique. This will be really delicious.

Soy Milk Rice Casserole with Leek, Garlic & Chicken is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Soy Milk Rice Casserole with Leek, Garlic & Chicken is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. 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. Get 1 Japanese leek (cut diagonally into 1 cm wide slices)
  2. Take 1 clove Mined garlic
  3. Get 100 grams Chicken thighs (cut into bite-sized pieces)
  4. Prepare 1/2 King oyster mushroom (cut into thin strips)
  5. Make ready 30 grams Parsnip (optional, cut into thin strips)
  6. Make ready 300 ml Soy milk
  7. Make ready 300 grams Hot cooked rice
  8. Prepare Seasoning ingredients:
  9. Take 2 tbsp Plain flour (cake flour)
  10. Prepare 1 dash Salt and pepper
  11. Prepare 1 tbsp Cooking sake
  12. Take 1 tbsp Olive oil
  13. Prepare 2 tbsp Panko
  14. Take 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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