Chicken Thigh Roll with Burdock Root and Carrots

• 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

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.
5. When it comes to a boil, reduce heat to low and simmer for 30 minutes.
6. Turn off the heat, and after cooling, transfer to the refrigerator to sit overnight.
7. It should look like this the following day.
8. Slice into 1-cm thick pieces, drizzle on the aspic, then it's ready to serve.
9. Garnish with greens, if you have any.
10. I garnished mine with minced green onions.

chicken, burdock root, carrot, ginger, sugar

Taken from cookpad.com/us/recipes/150438-chicken-thigh-roll-with-burdock-root-and-carrots (may not work)