Recipes -
Premium Light Soy Sauce

Chinese Roast Chicken Leg


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


Ginger, sliced 50g
Spring onion, whole tied in a knot 50g
Garlic cloves, crushed 30g
Water 300g


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 
share on facebook
send email

More Premium Light Soy Sauce Recipes

By accepting or continuing to browse this site, you are agreeing to our use of cookies and our privacy policy