Easiest Way to Winter at dinner Chicken Thigh Roll with Burdock Root and Carrots

Easiest Way to Winter at dinner Chicken Thigh Roll with Burdock Root and Carrots Delicious, fresh and tasty.

Chicken Thigh Roll with Burdock Root and Carrots. Great recipe for Chicken Thigh Roll with Burdock Root and Carrots. 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.

Again, keep all separate without mixing them together.

Pour in the sukiyaki soup stock just enough to cover halfway up the ingredients and spoon the sauce over all ingredients.

Here, simmered chicken and vegetables were sautéed first giving richness to the dish.

You can cook Chicken Thigh Roll with Burdock Root and Carrots using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken Thigh Roll with Burdock Root and Carrots

1. It’s 2 fillets of Chicken thighs.

2. It’s 2 of Burdock root.

3. Prepare 1 of Carrot.

4. You need 50 grams of ＊ Ginger (julienned).

5. It’s 70 ml of ＊ Soy sauce.

6. It’s 50 ml of ＊ Sake.

7. It’s 3 tbsp of ＊ Sugar.

8. Prepare 500 ml of ＊ Water.

Because it was a unique method of simmering, the province name was given to the dish.

Chikuzenni usually consists of chicken pieces, carrots, bamboo shoots, burdock, shiitake mushrooms, lotus roots, konnyaku and snow peas.

Sometimes small taro potatoes are added.

Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce.

Chicken Thigh Roll with Burdock Root and Carrots step by step

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

5. Turn off the heat, and after cooling, transfer to the refrigerator to sit overnight. It should look like this the following day..

6. Slice into 1-cm thick pieces, drizzle on the aspic, then its ready to serve. Garnish with greens, if you have any. I garnished mine with minced green onions..

The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style.

The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is.

Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.

Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt.

Roll around and rub to coat everything evenly.