Remove the skin from the parsnips and cut into cubes. Cut shallots into small pieces, press garlic. Remove seeds from chili pepper and cut flesh into small pieces. Cut meat into strips, season lightly with salt and sprinkle with pepper.
Lightly season chicken with salt and sprinkle with pepper. Sear briefly on all sides in a frying pan with 1 tbsp. olive oil (approx. 3 min). Then remove from the frying pan and keep warm in the stove at 60 °C.
Sauté shallots, parsnips and chili pepper in the remaining olive oil. Add garlic and sesame seeds and sauté briefly. Finally, stir in honey and continue to sauté until honey caramelizes. Extinguish with vinegar and clear soup and cook by half. In the meantime, cut spring onions into fine rings and add to the sauce form. Mix in chicken meat and toss well. Season to taste and bring to the table.
It goes very well with long-grain rice.
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