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

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Eating almonds is a fantastic option as long as you don’t possess a nut allergy. As an all-in-one power booster, almonds offer you many health rewards. Almonds are a natural source of B vitamins together with other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan which may often make you sleepy. But whenever you eat almonds, you won’t feel like you should sleep a while. Rather, these nuts help to reduce stress and provide a calming feeling throughout your body. Almonds typically provide a general increased feeling of well-being.

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We hope you got insight 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 need 14 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook 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. Prepare 100 grams Chicken thighs (cut into bite-sized pieces)
  4. Take 1/2 King oyster mushroom (cut into thin strips)
  5. Use 30 grams Parsnip (optional, cut into thin strips)
  6. Get 300 ml Soy milk
  7. Provide 300 grams Hot cooked rice
  8. Use Seasoning ingredients:
  9. Prepare 2 tbsp Plain flour (cake flour)
  10. Take 1 dash Salt and pepper
  11. Use 1 tbsp Cooking sake
  12. You need 1 tbsp Olive oil
  13. Prepare 2 tbsp Panko
  14. You need 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.)

The almond and broth base is just what I use in my Dairy Free Broccoli Cheddar Soup and Green Bean Casserole recipes, and it's applicable to any recipe that calls for a cream based condensed soup. I usually stick with the simplest. Soy Milk is a passive item. This is much lower than the normal minimum tear delay; see the tear delay explanation page. Learn how to make soy milk with this homemade and easy Chinese soy milk recipe.

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