Soy Milk Rice Casserole with Leek, Garlic & Chicken

• 1 Japanese leek (cut diagonally into 1 cm wide slices)
• 1 clove Mined garlic
• 100 grams Chicken thighs (cut into bite-sized pieces)
• 1/2 King oyster mushroom (cut into thin strips)
• 30 grams Parsnip (optional, cut into thin strips)
• 300 ml Soy milk
• 300 grams Hot cooked rice
• 2 tbsp Plain flour (cake flour)
• 1 dash Salt and pepper
• 1 tbsp Cooking sake
• 1 tbsp Olive oil
• 2 tbsp Panko
• 2 tbsp Parmesan cheese

1. Cut the chicken into bite-sized pieces, sprinkle with salt, pepper, and sake.
2. Add the olive oil into a frying pan, and saute the minced garlic over low heat until fragrant.
3. Add the Japanese leek, chicken, king oyster mushrooms, and parsnip, then stir-fry.
4. Sprinkle with salt, and cook until they become soft and wilted.
5. Add the cooking sake, and continue stir-frying.
6. Sprinkle with the cake flour and coat the ingredients in the pan.
7. Add the soy milk, and mix until the sauce thickens.
8. Prepare 2 heatproof dishes.
9. Put in the cooked rice and pour the mixture from Step 5 on top.
10. Sprinkle with the panko and parmesan cheese.
11. When the soy milk mixes with the panko, it prevents the panko from getting burnt.
12. Bake in the preheated oven for about 12 minutes at 250C, and it's done.
13. (When you are baking in a toaster oven, please be careful not to burn the surface.)

japanese, garlic, chicken, mushroom, milk, rice, flour, salt, sake, olive oil, parmesan cheese

Taken from cookpad.com/us/recipes/158789-soy-milk-rice-casserole-with-leek-garlic-chicken (may not work)