Barbecued Pork Chicken Leg Rice
Overview
How to cook Barbecued Pork Chicken Leg Rice at home
Tags
Ingredients
Steps
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Wash the chicken legs and prick some small holes on the front and back of the chicken legs with a fork to better absorb the flavor. Pour in three tablespoons of Lee Kum Kee barbecued pork sauce (the amount of sauce can be increased or decreased according to your own taste and the size of the chicken legs), then massage the chicken legs and spread the sauce evenly on the chicken legs.
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Cut the green onions into sections, slice the ginger and garlic, add them to the massaged chicken legs, mix well, seal and refrigerate overnight.
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Layer a baking sheet with tinfoil (it must be covered with tinfoil, otherwise it will be difficult to clean the baking sheet) and place a grill on it. Place the simmered chicken legs on the grill with the skin side down. Don’t waste the remaining barbecued pork sauce in the crisper and brush it on the chicken legs.
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After preheating the oven to 200 degrees, put the chicken legs in the oven and bake for 20 minutes, then turn them over with the skin side up, brush them with honey water, and continue baking for another 15 minutes. Each oven has different temperaments. You can adjust the baking time according to your oven and the size of the chicken legs.
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Use a rice cooker to simmer the rice in advance. While the chicken legs are in the oven, wash the broccoli and carrots, cut them, blanch them and let them cool. Then mix them with a little salt. After the chicken legs are roasted, you can put them on the plate and start eating.
