Ingredients
3 whole legs
1 tsp salt and 1 tsp pepper
1 tbsp honey
4 tbsp sesame seed toasted
1 tbsp cooking oil
3 garlics - minced
6 thin slice ginger - minced
1 red chilli and 3 chilli padi - minced
1 stalk spring onion - chopped
Sauce Ingredients (combined)
1 tbsp sugar
1/2 tsp salt
1 tbsp each- light and dark soy sauce
1 tbsp abalone sauce
1 tbsp black vinegar
Method
Marinate chicken legs with salt, pepper and honey for at least 25 mins. Pound 2 tbsp sesame seed into a paste and set aside.
1) Bring 1/2 saucepan of water to a boil, when water is about to boil, put in the chicken legs and when it begin to boil rapidly, turn off the fire, cover the saucepan tightly and allow chicken to steep for 20-25 mins until cooked through.
2) Drain chicken from stock and chopped to serving size. Arrange on a serving dish. Garnished cucumber around it.(add some cabbage, carrot into the stock to cook soup.)
3) Heat 1 tbsp oil in a wok until hot. Turn off the fire and put in garlic, ginger and chilli. Stir fry for 30 secs. Stir in ground sesame seed paste in combined sauce ingredients and pour into the wok.
4) Mix well and pour sauce over chicken. Sprinkle with remaining sesame seed and spring onions.