Chicken Thigh Roll with Burdock Root and Carrots

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add the * ingredients to the pan, add the chicken from Step 3, then heat.

5. 5

   When it comes to a boil, reduce heat to low and simmer for 30 minutes.

6. 6

   Turn off the heat, and after cooling, transfer to the refrigerator to sit overnight.

7. 7

   It should look like this the following day.

8. 8

   Slice into 1-cm thick pieces, drizzle on the aspic, then it's ready to serve.

9. 9

   Garnish with greens, if you have any.

10. 10

    I garnished mine with minced green onions.

* Per serving · 4 servings · Values may vary.