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
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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