LEE KUM KEE
Recipes

Chinese Roast Chicken Leg

Ingredients

Chicken legs (or equivalent in thighs / drumsticks) 2500g (10 whole legs)

Marinade

Ginger, sliced 50g
Spring onion, whole tied in a knot 50g
Garlic cloves, crushed 30g
Lee Kum Kee (Professional) Premium Dark Soy Sauce 90g
Lee Kum Kee (Professional) Premium Light Soy Sauce  75g
Lee Kum Kee (Professional) Teriyaki Sauce 158g
Water 300g

Method

1 Bring marinade to boil and set aside to cool.
2 Once marinade is cool, marinate whole chicken legs with the sauce mix. Leave in chiller for 2 hours or overnight, turning occasionally.
3 Heat oven to 180°C. Once ready, place chicken legs in oven tray, spread evenly and cook till core temperature reaches 75°C for 30 seconds.
4 Bring marinade to boil and reduce by half. Set aside to be served with cooked chicken legs as sauce.
5 When chicken is cooked, serve with rice or salad.
Serves   10 
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