Cooking Steps

1. 

   Step1:Remove the bone from the chicken leg. Be careful not to break the skin. Put in the barbecue. Refrigerate in advance and marinate it.

2. 

   Step2:Try to cut the carrot as thick and thin as asparagus. Cook the remaining asparagus and cut into small pieces for standby. Put a piece of tin foil. Spread the chicken on the ground. Put in carrots and asparagus and roll them into chicken rolls.

3. 

   Step3:Preheat the oven. Roll up the chicken and firm both ends. Put it on the oven for 200 ℃ and 20 minutes.

4. 

   Step4:Stir the soy sauce and honey evenly. Wait for the barbecue chicken meat roll. Make a salad of vegetables - cut the purple cabbage. Sprinkle the endive. Cook the crab mushroom. Put in the salad juice and mix well.

5. 

   Step5:Open the tin paper. Brush the soy sauce and honey sauce while it's hot. Put it back in the oven for 200 ℃ for 20 minutes. Brush the sauce several times in the middle. The skin is bright and golden.

6. 

   Step6:Let the chicken roll cool a little and cut into thick slices. The knife should be faster as much as possible. Put the seasonal vegetable salad on the plate. Match with asparagus and Fig. sprinkle a little lemon peel at last.

7. 

   Step7:The roast chicken meat roll is finished with vegetable salad. The chicken roll is tender and delicious. The seasonal vegetable salad is fresh and delicious.