Chilled chicken legs, bacon, presidential cheese slices, freshly ground sea salt, freshly ground black pepper, onion, ginger and garlic powder, Chili powder, oregano leaves, thyme, rosemary, tarragon and red wine.

working methods

1. Chicken legs are skinned, laid flat on the chopping board and treated with tender needles, which is more delicious in the pickling process.

2. Sprinkle freshly ground sea salt, freshly ground black pepper, thyme, oregano leaves, rosemary, Chili powder, onion, ginger, garlic powder and cinnamon powder evenly on the chicken leg meat, and then sprinkle some red wine to marinate for more than 2 hours.

3. Spread tin foil on the chopping board, put the marinated chicken leg meat, put bacon slices and cheese slices on the chicken leg meat, and then put some tarragon on the cheese slices, and roll them from bottom to top, and the more they roll, the tighter they get. In addition, I made chicken leg meatloaf with cheese, which is also delicious.

4. Wrap the rolled chicken leg in tin foil and twist it into a candy shape. Put the wrapped chicken legs in an oven preheated to 200 degrees and bake them in the middle layer for 20 minutes.

5. Take out the roast chicken leg, raise the oven temperature to 220 degrees again, and open the tin foil package. At this time, the chicken leg has been shaped, and more oil will seep out of the tin foil.

6. Then pick up the chicken legs, put them on clean tin foil (or directly on the baking tray), put them in the oven again, and continue baking at 220 degrees for 10 minutes until the surface becomes a little brown.

7. After a little cooling, cut it into small pieces with a gear knife and put it on the table. I also specially branded the omelet, and then wrapped the chicken leg meat roll in the cake and drenched it with Thai sweet and spicy sauce. It's delicious.