Recipe of Favorite Chicken Thigh Roll with Burdock Root and Carrots
Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Easiest Way to Prepare Favorite Chicken Thigh Roll with Burdock Root and Carrots. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken Thigh Roll with Burdock Root and Carrots, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Thigh Roll with Burdock Root and Carrots delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few components. You can have Chicken Thigh Roll with Burdock Root and Carrots using 8 ingredients and 6 steps. Here is how you can achieve that.
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
Ingredients and spices that need to be Prepare to make 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
Instructions to make Chicken Thigh Roll with Burdock Root and Carrots
- Slice the thick sections of the chicken thigh and butterfly them to an even thickness.
- Chop the carrot into long sticks, then place on top of the chicken from Step 1 with the burdock root.
- Wrap up with kitchen twine to form a tidy oblong roll.
- 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.
- Turn off the heat, and after cooling, transfer to the refrigerator to sit overnight. It should look like this the following day.
- 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.
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