Heat oil in a frying pan over medium flame. Add onions and saute for 20 minutes until caramelized.

Add chestnuts and mushrooms and saute for another five minutes.

Add garlic, flour, salt, and pepper to create a roux.

Set aside and let cool.

Bring two cups oil to a simmer in a medium-sized pot.

Add carrot coins and cook for 30 minutes until soft.

Let the carrots cool for 15 minutes. Then, reserve 1/8 cup oil and drain the rest.

Blend the carrots with the reserved 1/8 cup oil and salt until creamy.

Bring a pot of water to a boil. Once at a rolling boil, lower the flame to medium heat.

Loosely line a cutting board with plastic wrap.

Place two thinly pounded chicken breasts on the board, overlapping them by one inch.

Fill a piping bag with chestnut filling and pipe a finger-thick diagonal line in the center of the chicken breast.

Gently roll up the chicken using the plastic wrap to help you create a roulade.

Wrap in foil and cook in boiling water for 20 minutes.

Remove from pot and cool in the fridge for two hours to overnight.

Remove chicken from foil and plastic wrap. Coat in flour, then eggs, then dip in crumbs.

Deep fry for three to four minutes until golden.

Slice sushi-style, top with carrot cream, and serve.