I made this soup a while ago with turkey and a homemade otoshibuta or Japanese drop lid http://cookinginsens.wordpress.com/2011/02/12/japanese-style-turkey-simmered-with-carrots-and-turnips/.
Since then, I found a wooden otoshibuta in a shop in Paris, had thawed chicken breasts and was ready to make this recipe the way it should be made.
The simplicity of this recipe belies it’s flavor complexity and it’s standing as good, Japanese cuisine. I sliced the carrots and turnips in an irregular pattern called rangiri. So much fun! I used tamiri soy sauce and Hokkan sake that I found it Paris. Use whatever you want, it will still be good.
Otoshibuta Chicken Soup
2 carrots, irregularly sliced
4 small turnips, irregularly sliced
1/2 onion, sliced
2 whole chicken breasts, skinless and boneless and cut into chunks
2 tbsp sake
3 tbsp sugar
4 tbsp soy sauce
Put the carrots, onion and turnips into a pan and just cover with water. Bring to a boil, cover with at otoshibuta and simmer for 15 minutes. Add the chicken and sake, return to a boil, add the sugar and soy sauce, cover with the otoshibuta and simmer for another 15 minutes. Remove the otoshibuta and continue to cook for about 10 more minutes.