1-Roll the chicken thighs tightly with the skin side out and secure them with cooking twine, tying the middle first and then both sides for a neat bundle.

2-Heat a large skillet over medium heat and brown the chicken rolls on all sides to lock in juices and add a flavorful crust.

3-In a large stockpot, combine 2 ½ cups water, 2 cups soy sauce, ½ cup dry white wine (or a substitute like mirin), and ¾ cup sugar; stir until the sugar dissolves completely.

4-Add the browned chicken rolls to the pot, bring the liquid to a boil over high heat, then reduce to medium and simmer uncovered for 25 minutes.

5-Remove the pot from heat and let it cool to room temperature, rotating the chicken in the liquid every 10 minutes for even flavor absorption; cover the chicken with a heavy-duty paper towel during this time.

6-Once cooled, remove the chicken, discard the paper towel and cooking twine, and slice it into pieces about 5 mm thick.

7-Use the sliced chicken right away as a ramen topping, with rice, or as a snack; you can also store it wrapped in plastic in the fridge for a few days, and save the seasoning liquid for other uses like braising eggs.