Thai roast chicken leg
By VicentaLakin
Recipe Recommendations
- white pepper 1 teaspoon
- sugar 4 tablespoons
- water 2 tablespoons
- fish sauce 2 tablespoons
- coconut milk 2 tablespoons
- curry 1 small piece
- Chop the pepper into dice half a
- onion 1 tablespoon
- garlic 1 teaspoon
- slightly spicy
- roast
- an hour
- ordinary
Steps for Thai roast chicken leg
1
All the ingredients are mixed in a glass box, the chicken legs are purified, the water is drained from kitchen paper, small holes are inserted with toothpicks, the smell is easy and plastic covers are covered. Put it in the fridge for the rest of the night and turn it over several times in the middle of the day to make the chicken legs more even。
2
The dishes are covered with tin paper, and remember that the mute side is exposed to food. Put your pickled chicken legs on。
3
The oven preheats 200 degrees, with the use of the upper and lower pipe heat mode, which allows for a more even distribution of heat. Put the whole dish in the upper middle, and roast it for 30 minutes until the surface is yellow, and the midway of the grill is turned to make the heat more even。