Simmered Turnip and Chicken
Simmered Turnip and Chicken is a comforting home-cooking dish. The soft turnip and the tender chicken are full of flavour. This is a very easy dish to make and keeps well. It is perfect for a bento box!Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150g / 5.2oz thigh fillet ( without skin, cut into 4cm / 1½“ cubes)
- 200g / 7.1oz turnip ((note 1))
- 300ml / 0.6pt dashi stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp ginger finely julienned
- Blanched turnip leaves ( cut into 5cm / 2" long pieces)
- or
- Blanched spinach/Chinese green leaves ( cut into 5cm / 2" long pieces)
Instructions
- 1
Peel the skin of the turnips, then quarter each turnip vertically. If using a large turnip, cut it into 6 wedges or 8 pieces by halving it horizontally first, then quartering each half.
- 2
Put all the Simmering Sauce ingredients in a shallow saucepan that can fit the chicken and turnip pieces snuggly without overlapping. Bring it to a boil.
- 3
Add the chicken and cook until the surface of the chicken becomes white, and the sauce starts boiling again. If scum rises, remove it as much as possible.
- 4
Add the turnip pieces to the pan and bring it to a boil.
- 5
Reduce the heat to medium low, place an otoshibuta (drop lid) on, and cook for 10 minutes with a lid on.
- 6
Remove the lid and continue to cook with the drop lid on for a further 10 minutes until the turnip pieces are cooked through (note 2) and the sauce is reduced to a couple of tablespoons to just cover the bottom of the pan.
- 7
Transfer the turnip and chicken pieces to serving bowls, then pour the remaining sauce over it.
- 8
Place blanched green leaves on the side and serve.