Steps

1. Peel and finely chop 30g of carrot.
   🕒 00:36
2. Place the chopped carrot in a heatproof container, cover with plastic wrap, and microwave on 600W for 1 minute 30 seconds.
   🕒 00:46
3. Peel 1 small potato (90g) and carefully remove any sprouts.
   🕒 00:53
4. Cut the potato into roughly 1cm cubes to ensure even cooking.
   🕒 00:59
5. Place the cut potato in a heatproof container, cover with plastic wrap, and microwave on 600W for about 3 minutes.
   🕒 01:03
6. Mash the cooked potato using a fork or masher.
   🕒 01:10
7. Add 1 tbsp of mayonnaise, 2 tsp of potato starch, and salt and pepper to taste to the mashed potato and mix well.
   🕒 01:15
8. Add 1 tsp of dried parsley and the cooked carrot, then mix thoroughly to create the potato paste.
   🕒 01:24
9. Pat dry the surface of 1 chicken thigh (approx. 380-400g) with paper towels.
   🕒 01:45
10. Make a vertical cut into the thicker parts of the chicken thigh in the direction you want to spread it, so that the entire piece is evenly thin.
    🕒 01:45
11. Lightly dust the underside of the spread chicken thigh with 1 tbsp of potato starch.
    🕒 02:14
12. Place the prepared potato paste slightly towards the front of the chicken thigh.
    🕒 02:20
13. Roll the chicken thigh from the front, tucking in the potato paste. (Key Tip!) Dusting both the potato and chicken with potato starch will prevent the potato filling from falling out and help the chicken stick together for a neat finish.
    🕒 02:26
14. Lightly scrunch aluminum foil to create wrinkles, and place the chicken roll on it.
    🕒 02:32
15. Securely wrap the chicken thigh with aluminum foil to prevent it from loosening, then wrap it again with another sheet of foil. (Key Tip!) Steaming and then cooling the chicken tightly wrapped in foil will help it maintain its shape for a beautiful roll.
    🕒 02:39
16. Place the foil-wrapped chicken into a frying pan with the seam side down.
    🕒 02:55
17. Add 200ml of water to the frying pan and bring to a boil over high heat.
    🕒 03:01
18. Once boiling, reduce the heat to medium, cover with a lid, and steam for 15 minutes. If the water runs out during cooking, add a small amount of water.
    🕒 03:13
19. After 15 minutes, when most of the water has evaporated, turn off the heat. Transfer the chicken to a rack or plate. Let it cool down naturally with residual heat (approx. 1 hour). (Key Tip!) If you're short on time, for example, for Christmas, you can prepare this the day before and let it cool, then simply finish by simmering it in the sauce just before serving.
    🕒 03:37
20. Remove the aluminum foil. In a separate frying pan, combine 1 tbsp of soy sauce, 1 tbsp of Mirin (Sweet Rice Wine), 2 tsp of honey, and 1 tsp of grated garlic. Heat and stir until the sauce thickens slightly.
    🕒 04:18
21. Once the sauce is simmering and has a slight glaze, add the chicken to the pan. Be careful as the seam can come apart easily. Coat the chicken evenly with the sauce. (Key Tip!) The simple glaze of Mirin, honey, and soy sauce creates a delicious teriyaki-like coating for the chicken.
    🕒 04:37
22. Once the chicken is coated, transfer it to a cutting board. If it's too hot to handle, you can use the used foil to wrap it and help with cutting.
    🕒 05:04
23. Slice the chicken into bite-sized pieces.
    🕒 05:12
24. Arrange on a plate and garnish with colorful vegetables.
    🕒 05:27
25. Serve with the leftover sauce from the pan drizzled over, or serve the sauce on the side. Enjoy!
    🕒 05:31