Dry Aged Three Yellow Chicken Leg

Packing: 1 piece/pack
Material Origin: China
Storage temperature: -18℃ or below
Shelf life: 6 months
Method of consumption: Cook it after defrosted
Pan‑sear the chicken skin over medium heat until golden and fragrant, then place the leg skin‑side up in a preheated 180 °C oven. Bake for 15–20 minutes, then let rest for 5–6 minutes.

Made with premium southern “San Huang” chicken, prized for its silky‑tender meat, crisp skin, soft bones, and rich, flavourful fat. Air‑drying further enhances the skin’s crispness, deepens the savoury flavour, and ensures the meat stays juicy and succulent.