Roast chicken whole leg with sauerkraut and green veges

Ingredients

For chicken: 1 chicken whole leg, 1 garlic clove (minced), 1 teaspoon of oyster sauce, 1 teaspoon of soy sauce and 2 pinches of black pepper.

For sauerkraut: Can’t remember the portion exactly, just a rough estimation… ~250g cabbage, 1 teaspoon salt and 1 lemon.

Methods (Preparation time: 55-65 minutes)

1. Prepare the sauerkraut. Shred the cabbage as thin as you could; squeeze the lemon (juice) on to the cabbage, add in the salt and mix it in a bowl (or whatever container).

Cover the bowl with plastic foil and left it for an hour (or longer).

2. Season the chicken with minced garlic, black pepper, oyster and soy sauce.

3. Set the oven to 200°C and roast the chicken for 40-45 minutes (depends on the chicken leg’s size).

Slice the chicken surface at a few spot (before putting it into oven) for more thorough cooking (optional).

4. By the time the chicken is cooked, the sauerkraut should also be ready.

Verdict

The chicken is good. The meat was juicy and the seasoning worked pretty well.

The sauerkraut was a bit too sour… as said I can’t remember the exact amount ingredients used; I will have to test it again next time.

Extra notes

Genuine sauerkraut normally took weeks or months for fermentation. The method here is an obvious shortcut… not quite tasted like sauerkraut yet, but it’s simple and easy for something similar.

Most recipes would suggest keeping the seasoned chicken in the fridge overnight (or some hours) for the taste to sip into the meat. Quite true, but sometimes we just don’t have the time to make it earlier… if that’s the case, it’s actually ok to cook the chicken right after seasoning.