Poached egg style roasted chicken leg

1

Put salt inside and outside and drop water for three hours

2

Wrap in tinfoil, preheat in the oven to 210 degrees C, and bake for 30 minutes

3

Remove the tin foil paper. Be careful. The tin foil paper contains thick chicken soup. You can drink it or mix it with vegetables.

4

Brush lightly with soy sauce, return to the oven and bake for 5 minutes

5

Take it out and brush it with a layer of light soy sauce, return to the stove and bake it for 5 minutes

I didn't expect that it would be so delicious as long as you put a little salt and light soy sauce. It would be original, refreshing and not greasy. It would be far less greasy and less complicated than what you eat in a big supermarket. Just the delicacy of the chicken. However, our chickens are raised in our hometown. They eat grains and grains, and they can still raise big local chickens for a year for walking up the mountain. It makes sense that they are so delicious. If it is a so-called native chicken bought in the market, at least rub it with ginger juice and soju to remove the peculiar smell. I am just blessed to eat such delicious food. hahahaha