"Lee Kum Kee Old Villa Super Oyster Sauce" has mastered the top secret recipe of oyster sauce, and insists on using the first-class fresh oysters to make sure that every drop is the essence. The fresh oysters are rich in flavor, fresh to pure, and can be called the best of oyster sauce.

Cut the ham into slender strips, wash the asparagus and slightly remove the skin near the root for later use. Cut the boneless chicken leg, remove excess oil, evenly spread some salt on aluminum foil paper, put the ham, black mushroom and asparagus in, roll the chicken leg into a cylinder, and wrap both ends tightly with aluminum foil.

Electric cooker outer pot 1 glass of water, steam the chicken legs.

Make sour and sweet oyster-flavored perilla plum sauce, remove seeds and chop perilla plum, and mix with Lee Kum Kee Old Villa special oyster sauce and other materials evenly (it can be adjusted according to personal taste).

"Lee Kum Kee Old Villa Super Oyster Sauce" has mastered the top secret recipe of oyster sauce, and insisted on using "first-class fresh oysters" for at least two years to extract the best essence. Every oyster grows at the junction of the river and the sea where the water quality is protected by the state. The source and quality of every oyster are strictly monitored to ensure that every drop is the essence, and the fresh oyster is rich in flavor, fresh and pure, which is the best of oyster sauce! Suitable for dipping, cooking and stir-frying, and can mix and match various sauces to easily create delicious oyster sauce dishes. It is the "best oyster helper" in kitchen cooking! This time, Lee Kum Kee oyster sauce and perilla plum juice are mixed together to form oyster-flavored perilla plum sauce. The refreshing sweet and sour taste is very good with chicken rolls.

The steamed chicken leg roll is slightly cooled, then the aluminum foil paper is torn off, and the chicken skin is roasted at 200 degrees in the oven until slightly golden and crisp, and then sliced and topped with oyster-flavored perilla plum sauce.

The asparagus and black mushrooms left over from "Additional Screening in the Same Field" can be boiled in Sichuan and mixed with diced ham, sprinkled with salt and pepper to taste, or sprinkled with oyster-flavored perilla plum sauce, which is a refreshing and appetizing salad side dish.