Chicken Thigh Roll with Burdock Root and Carrots

Name: Chicken Thigh Roll with Burdock Root and Carrots
Cuisine: American
Ingredients: 2 fillets Chicken thighs; 2 Burdock root; 1 Carrot; 50 grams ＊ Ginger (julienned); 70 ml ＊ Soy sauce; 50 ml ＊ Sake; 3 tbsp ＊ Sugar; 500 ml ＊ Water

cookpad.japan @cookpad_jp

I had a delicious stewed dish of chicken and burdock root at an izakaya (Japanese gastro pub). I thought I could give it a fancier touch.

Recipe by Mamakura

I had a delicious stewed dish of chicken and burdock root at an izakaya (Japanese gastro pub). I thought I could give it a fancier touch.

Recipe by Mamakura

cookpad.japan @cookpad_jp

I had a delicious stewed dish of chicken and burdock root at an izakaya (Japanese gastro pub). I thought I could give it a fancier touch.

Recipe by Mamakura

I had a delicious stewed dish of chicken and burdock root at an izakaya (Japanese gastro pub). I thought I could give it a fancier touch.

Recipe by Mamakura

Saved

Ingredients

2 filletsChicken thighs
2Burdock root
1Carrot
50 grams＊ Ginger (julienned)
70 ml＊ Soy sauce
50 ml＊ Sake
3 tbsp＊ Sugar
500 ml＊ Water

Saved

Steps

1

Slice the thick sections of the chicken thigh and butterfly them to an even thickness.
2

Chop the carrot into long sticks, then place on top of the chicken from Step 1 with the burdock root.
3

Wrap up with kitchen twine to form a tidy oblong roll.
4

Add the ＊ ingredients to the pan, add the chicken from Step 3, then heat. When it comes to a boil, reduce heat to low and simmer for 30 minutes.
5

Turn off the heat, and after cooling, transfer to the refrigerator to sit overnight. It should look like this the following day.
6

Slice into 1-cm thick pieces, drizzle on the aspic, then it's ready to serve. Garnish with greens, if you have any. I garnished mine with minced green onions.