Chicken Roll with Fresh Vegetables

Name: Chicken Roll with Fresh Vegetables
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 2 tbsp Barbecued Pork Sauce; 1 piece carrot; 1 piece Cucumber; 1 Ham; Some salt; 1 tbsp honey; 1 tbsp Cooking Wine; 1 tbsp Soy sauce; 1 tbsp Minced garlic; 1 teaspoon Ginger powder

by Sago Fiona

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Roasted chicken legs are more delicious than steamed or stewed. It is grilled with char siu sauce, which is especially suitable for children's taste. In order not to make the pure chicken leg eat too greasy, add some vegetables to it, roll it up and roast it, not only delicious, but also nutritionally balanced. Children usually don't like carrots, so they roll carrots and add some favorite cucumber and ham. It tastes good, you don’t need to bite the bones

Chicken Roll with Fresh Vegetables

1. Wash the drumsticks and set aside.

Chicken Roll with Fresh Vegetables recipe

2. Remove the bones, pat the chicken loose with the back of a knife, add salt, light soy sauce, barbecued pork sauce, honey, cooking wine, dark soy sauce, ginger powder, and minced garlic. Grab and marinate evenly.

3. Cucumber, carrot, ham cut into long strips

4. Cucumber, carrot, ham cut into long strips

5. Roll up the chicken rolls with baking grease paper

6. Roll it up with tin foil

7. Preheat the oven in advance, and bake at 210 degrees for 20 minutes

8. Remove the tin foil and oil paper, and brush the surface with a layer of barbecued pork sauce and add some honey

9. Continue to bake at 180 degrees for 10 minutes. Take it out after it looks good on the surface. Cut into thick slices while eating

Tips:
The chicken rolls are first wrapped in greased paper, which can better lock the moisture. Pay attention to coloring during the second baking.