Chicken thigh is an ingredient I like to use for cooking. It is easy to cook and has varied possibilities: From stir fry chicken with vegetables to Teriyaki Chicken. Recently, I use it to make chicken rolls. You can put anything you like inside the chicken roll – as long as it is delicious, no one will complain. Unlike the western style where you make it with spinach and cheese inside, I am going to use carrots and celery to pan fry it with soy sauce. This is by far my favourite way and easiest way to make chicken roll. Crunchy carrot with tender juicy chicken. Hope you will enjoy it.
Use the back of the knife or the rolling pin for thinning the chicken thigh and even it. Marinate the chicken thigh for at least 2 hours.
Water bath the carrot and celery for 2-3 minutes until it is cooked but still crunchy.
Place the carrot and celery as shown on the picture, roll it over and use a sting to tie it.
Heat the oil in a pan, pan fry the chicken thigh until it turns brown. Add the water and marinate in the pan and simmer for 10 minutes, turn occasionally. Add some water during simmer if it is too dry.