Chop the ginger in a food processor. Add the chicken breast, salt, and pepper, and chop finely.
Transfer the mixture to a bowl and mix in the flour.
Shape the mixture in portions around the birch twigs to form “carrots” and fry in oil in a pan until golden brown on all sides. Remove the twig afterward and shape the next “carrot.” The above quantities yielded five “carrots” for me.
Melt the butter in the pan and add the parsley.
Skewer the “carrots” onto a long skewer and fill the cavity with the parsley butter (optionally insert parsley sprigs). Pour the remaining butter over the “carrots.”
