1 teaspoon chile powder
1 medium carrot
1 large red onion
1 medium cabbage
1 medium carrot, seeded and cut into strips
2 cups parsnips
2 quarts house-made chicken bouillon
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons brown sugar
7 ends chicken strips
Preheat grill for medium heat, preheat oven to 250 degrees F (120 degrees C).
Place chicken strips 2 inches apart onto hot grill. Grill 5 minutes. Remove chicken from grill, and place on grill, doing the same with sauce. Grill 5 minutes. Serve at room temperature.