Turnip and Chicken Ankake
Steamed turnip and chicken waiting to warm you after a long day.
25min
332kcal
787mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the chicken into 3 cm (1 in.) cubes and season with (A).
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Divide the root and leaves of the turnip. Peel the root and divide into 6 equal pieces. Boil the leaves, remove and cut into 5 cm (2 in.) lengths.
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Shave the negi into long, thin strips and finely chop the remaining part. Chop the ginger into small and short pieces.
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Place the turnip root and chicken in a frying pan. Sprinkle on some finely chopped ginger and negi. Place the lid and heat for 10-15 minutes.
- Arrange the chicken and vegetables on a plate, pour on the sauce and garnish with the negi.
Cooking Basics
Ginger - mincing
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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