Peel, wash and halve the potatoes. Cook in boiling salted water for about 10 minutes. In the meantime peel and core the pumpkin. Cut the flesh into bite-sized pieces. Clean and wash spring onions, also cut into pieces.
Wash the chicken fillets and pat them dry. Heat 1 tablespoon of oil in a frying pan. Fry the fillets on each side until golden brown. Season with salt and pepper. Fry over medium heat for about 12 minutes.
In the meantime heat 1-2 tablespoons of oil. Fry the pumpkin, potatoes and spring onions for about 7 minutes. Season with salt, laurel and asia sauce. Deglaze fillets with 200 ml water. Add roast stock to the vegetables and bring to the boil briefly.
Season to taste with salt, pepper and vinegar. Serve fillets and vegetables in portions garnished with parsley.