Cuisine
Time
50 mins mins
Servings
6 people people
• Place the chicken legs in a pre-heated oven at 200°C for 15-20 minutes, turning once halfway through to brown on all sides. In the meantime heat your wok or pot over a medium heat and add the ginger. Cook for 2 minutes until lightly browned. Add the chopped spring onion and stir. Next add the rice wine and allow it to bubble up. Then add the rock sugar and let it melt through.
