Trim the bean sprouts, wrap in plastic, microwave for 1 minute at 600W, rinse in water, and squeeze dry. Mince the green onion and slice the lemon into two rounds, reserving the rest for juice.

Cut into the thick parts of the chicken thigh to flatten it evenly.

Place bean sprouts on the chicken thigh and roll tightly from one end. Secure with kitchen twine.

Heat salad oil in a deep frying pan, sear the chicken roll on medium heat until the skin is golden brown, then remove.

Wipe excess oil from the pan, add water and ginger, bring to a boil, return the chicken roll, cover with a drop lid, and simmer on low heat for 12 minutes. Reserve 4 tbsp of the broth and let the chicken cool before slicing.

Heat sesame oil in a pan, sauté the green onion until soft, then add the reserved broth, soy sauce, salt, chicken broth powder, black pepper, lemon slices, and lemon juice. Bring to a boil to create the lemon sauce.