Wednesday, September 23, 2009

Baked Chicken Leg with Hoisin & Char Siew Sauce

Just marinade the chicken the night before for maximum flavour :)

Baked Chicken Leg with Lee Kum Kee Sauces

Recipe for Baked Chicken Leg with Hoisin & Char Siew Sauce
2 chicken legs
Marinade in:
1 tbsp Lee Kum Kee Hoisin Sauce
1 tbsp Lee Kum Kee Char Siew Sauce
1 tbsp water

1) Marinade chicken legs with the sauces & water mixture. Leave in refrigerator overnight.
2) Place chicken legs with skin face down on baking tray lined with aluminium foil. Keep the remaining marinade sauce for brushing during baking.
3) Bake in preheat oven at 140 degrees, 20 minutes on each side. Brush leftover marinade during baking. (Baking at low heat ensures that meat stays tender.)
4) Increase heat to 160 degrees, baked additional 10 mins on each side. (The higher temperature will help brown the skin.)

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