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1
Butterfly the chicken to make an even thickness.
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2
Adjust the thickness by making shallow cuts in the thick parts of the chicken.
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3
Coat the meat with 1 teaspoon of sugar and 1 teaspoon of salt, and put it in a plastic bag.
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4
Massage the meat over the bag, and allow it to rest for about 3 hours to overnight.
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5
You can use the chicken breast with or without the skin.
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6
Rinse the rested chicken breast really well, and pat dry with paper towels.
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7
If you only rinse it lightly, the flavor of the chicken will be rather strong.
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8
Gently roll the chicken on a sheet of plastic wrap, and wrap it up tightly not leaving air as much as possible.
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9
If you couldn't wrap it tightly, wrap it up with another sheet of plastic wrap to make a second layer!
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10
Twist both ends like a candy, and secure with rubber bands.
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11
Make sure that there is not much air inside.
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12
When the water comes to a boil, turn off the heat.
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13
Put the wrapped chicken into the pot, and cover with a lid, without turning the heat on.
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14
When the water cools down, it's done.
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15
Variation: By rolling the chicken with boiled vegetables (carrots, green beans, shiso leaves, edamame, etc.)
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16
inside, it'll add color and flavor.
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17
Variation: If you coat the outside of the chicken with black pepper before you roll it up, you can make spicy ham.
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18
It goes really well with beer!
