香煎全鸡腿Seared Chicken Whole leg

将鸡腿肉加入腌料充份搅拌均匀，腌制隔夜。Marinate chicken whole leg with condiments for over-night.

烧热2汤匙油在镬里，将腌制的鸡腿放进镬里，皮向下。用小火半干煎烤至熟，盛起。Heat 2 tbsp oil in skillet，sear chicken whole leg with skin facing down in low heat until cooked，dish out.

烧热1汤匙油爆香蒜茸，然后加入其余的酱料材料，用小火煮滚至浓，关火。Heat 1 tbsp oil in wok，sauté garlic until fragrant，add in all other sauce ingredients and bring to boil in low heat till sauce thicken，dish out.

准备滚水加入盐和油，然后放入小白菜烫熟，盛起过冷水备用。Boil water with salt and oil，use it to blanch Xiao Bai Chai until cooked，rinse with cold water and drain.

将小白菜排在碟子上，然后将鸡肉排上去，再淋上酱料即可马上享用。Arrange Xiao Bai Chai in serving plate，place seared chicken whole leg on top and pour sauce over to serve.