Ingredients
5 pcs Carrot
4 stalks of Celery
- Boil the ingredients to near cook
- Cut them into strip about 6 inches long [thickness to your desired].
- Leave aside for stuffing.
2 kg Boneless Chicken Legs
Marinade
5 Tbsp Oyster Sauce
3 Tbsp Light Soya Sauce
2 Tbsp Chop Garlic
1 Tbsp Chop Ginger
¼ tsp Five Spice Powder
¼ tsp Sesame Oil
1 tsp Dark Soya Sauce
1 Tbsp Sugar
2 tsp Worcestershire sauce
1 Tbsp Chinese Celery Leaves
1 tsp Pepper powder
1 ½ tsp Cooking Wine [Optional]
Method
1] Put all ingredients together in a bowl to form a marinade and put all the boneless chicken ceg in and mix thoroughly.
2] Marinade them overnight.
3] Place two strips each of celery and carrot on the boneless meat with skin facing down.
4] Roll it and tie it up with a meat string. A long skewer or tooth pick can be used to hold up the meat.
5] Place it on a baking tray and cook it inside the oven at 180C for 30 mins.
7] Once the oven is preheated put in the meat to roast. Apply a layer of the marinade on the meat 5 minutes before the meat is ready.
8] After baking, take it out from the oven and cool for 5 minutes.
9] Slice it to your desired thickness and pour some of the gravy over the chicken slices from the baking tray.
10] Serve with any vegetables of your choice
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