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1
Cut the carrots and burdock root into about 12 cm long and 5 mm wide sticks.
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2
(2 sticks of each).
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3
Soak the burdock root in water to remove the harshness.
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4
Heat sesame oil in a frying pan, and cook the carrot and burdock.
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5
After cooked through, add in the ingredients and boil down until the liquid has evaporated, and let cool.
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6
The photo shows 2 portions.
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7
Place the ingredients into a zip-top freezer bag (medium size), and mix it up in the bag.
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8
Boil some water in a thermal cooker.
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9
Cut notches into the chicken so that it will be easier to roll up and to adjust the thickness, as shown in the photo.
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10
Rub salt into this side, and poke holes in the skin with a toothpick.
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11
Roll it up tightly from the left.
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12
It will fit perfectly into the bag, so there is no need to bind it with string.
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13
Place sideways into the plastic bag, remove the air, and seal it shut.
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14
Place the entire bag into the thermal cooker, cook submerged over low heat for 1 minute, then transfer it to the outer pot and cook for 2 hours.
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15
Remove from the hot water, and it is done.
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16
It will hold like this for 3 days in the fridge.
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17
When not eating it right away, wrap it in aluminum foil and store it in the freezer.
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18
How to thaw: Thaw slowly in the fridge over at least a day, or place the entire bag in hot water if you are in a hurry.
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19
It is easier to cut while still cold.
