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.