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

Before you jump to Soy Milk Rice Casserole with Leek, Garlic & Chicken recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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You can obtain results without having to remove foods from your diet or make substantial changes right away. If you wish to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. Sooner or later, you will discover that you actually prefer to consume healthy foods after you have eaten that way for a while. As with many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.

Obviously, it’s not at all difficult to start incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to soy milk rice casserole with leek, garlic & chicken recipe. To make soy milk rice casserole with leek, garlic & chicken you only need 14 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Soy Milk Rice Casserole with Leek, Garlic & Chicken:
  1. Take 1 Japanese leek (cut diagonally into 1 cm wide slices)
  2. Take 1 clove Mined garlic
  3. You need 100 grams Chicken thighs (cut into bite-sized pieces)
  4. Provide 1/2 King oyster mushroom (cut into thin strips)
  5. Take 30 grams Parsnip (optional, cut into thin strips)
  6. Use 300 ml Soy milk
  7. Use 300 grams Hot cooked rice
  8. Prepare Seasoning ingredients:
  9. You need 2 tbsp Plain flour (cake flour)
  10. You need 1 dash Salt and pepper
  11. Get 1 tbsp Cooking sake
  12. Prepare 1 tbsp Olive oil
  13. Prepare 2 tbsp Panko
  14. Take 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.)

Add milk and chicken broth to skillet; cook and stir until slightly thickened and bubbly. For the bake Pour the soy milk and stock in a medium-sized saucepan and add the onion, smashed garlic, fennel seeds, bay leaves, peppercorns, parsley stalks and green leek ends. Strain the liquid into a bowl and discard the leftover ingredients. Add the tempered eggs to the sauce. Dump the sauce over the casserole.

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