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Simmered Turnip and Chicken
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

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.

Recipe Type: Side
Cuisine: Japanese
Keyword: braised chicken, braised turnip, chicken recipe, turnip recipe
Serves: 2
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 150g / 5.2oz thigh fillet without skin, cut into 4cm / 1½“ cubes
  • 200g / 7.1oz turnip (note 1)
Simmering Sauce
  • 300ml / 0.6pt dashi stock
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp ginger finely julienned
Serving (optional)
  • 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.

Recipe Notes

1. I used 2 small turnips of 6cm/ 2⅜" in diameter, which is similar to the size of turnips you get in Japan.

In Australia, you may find that most turnips sold at vegetable shops and supermarkets are much larger. It’s OK to use a large turnip. You just have to cut it into smaller pieces when preparing.

2. If the turnip pieces are semi-transparent light brown, they should be cooked. If you are not sure, poke the middle of a turnip with a bamboo skewer to see if the skewer goes through easily.

3. This dish can keep 4-5 days in the fridge. It is also great to freeze.

4. Nutrition per serving.

serving: 339g calories: 222kcal fat: 12g (18%) saturated fat: 3.3g (16%) trans fat: 0.1g polyunsaturated fat: 2.6g monounsaturated fat: 5.1g cholesterol: 73mg (24%) sodium: 850mg (35%) potassium: 587mg (17%) carbohydrates: 10g (3%) dietary fibre: 1.9g (8%) sugar: 7.1g protein: 17g vitamin a: 1% vitamin c: 35% calcium: 3.3% iron: 4.8%