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Japanese Chicken, Carrots, And Parsnips

Ingredients
  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
  Sugar 1 Pinch
  Scallions 3 , sliced lengthwise (White And Tender Greens,, For Garnish)
Directions

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.

Recipe Summary

Cuisine: 
Japanese
Method: 
Boiled
Ingredient: 
Parsnip

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