Barbecued Pork Chicken Thigh Roll

Overview

Grilled chicken legs with barbecued pork sauce, it tastes really good!

Tags

• hot dishes
• oven dishes
• cantonese cuisine
• pregnant women
• maternity
• winter recipes
• banquet dishes
• lunch
• barbecued pork sauce
• chicken legs
• cooking wine
• light soy sauce
• ginger
• white pepper

Ingredients

Steps

1. 1 Ingredients: chicken legs (boneless by the seller) ginger slices, pepper, light soy sauce, Huadiao wine, barbecued pork sauce

   

2. 2 Place the boneless chicken legs on the chopping board. Cut the thick parts of the meat without cutting the skin. Make the chicken legs uniformly thin and thick, which will make it easier to roll.

   

3. 3 Put the processed chicken legs into a container, add ginger slices, cooking wine, a little white pepper, light soy sauce, barbecued pork sauce and other seasonings.

   

4. 4 Add all the seasonings to the chicken legs and mix well, cover with plastic wrap and place in the refrigerator to marinate. (It needs to be marinated for at least 2 hours. The longer it is, the more flavorful it will be. I marinated it for a full 24 hours)

   

5. 5 Take out the marinated chicken legs and place them on tin foil

   

6. 6 Roll up the chicken from one side

   

7. 7 Use tin foil to tighten and roll up like candy, pinching both ends

   

8. 8 Roll them up separately and place them on a baking sheet. Place them in a preheated oven at 200 degrees and cook for 20 minutes

   

9. 9 Bake for 20 minutes. Open the tin foil and brush honey or pickled sauce on the surface.

   

10. 10 Brush with the honey sauce and continue baking for 10 minutes.

    

11. 11 Let cool slightly, cut into pieces and eat!