Japanese Chicken, Carrots, And Parsnips
|Whole chicken breasts||2 , rinsed, skinned, boned, and cut into bite-sized pieces|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Baby carrots||12 , scrubbed and quartered|
|Young parsnips||6 , peeled and sliced in thin rounds|
|Grated ginger||1 Tablespoon|
|Vegetable oil/Peanut oil||2 Teaspoon|
|White rice vinegar||1 Tablespoon|
|Scallions||3 , sliced lengthwise (White And Tender Greens,, For Garnish)|
Place chicken and soy sauce in pie plate, mix to coat and marinate 15 minutes, stirring occasionally.
Put chicken with sauce in top of double boiler.
Add carrots and parsnips.
Cover with ginger.
Mix together oil, vinegar, and sugar; drizzle over chicken and vegetables.
Cover and cook 10 to 15 minutes over boiling water.
Garnish with fresh scallions.