Give her a little bit of eh leg meat, yeah.

The real thing must have the leg meat of young chickens.

After the leg meat is chopped, a little fermented rice soup should be added.

Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.

And lamb chops are a better choice than leg meat.

Despite the name, the dish is traditionally made from leg meat, not ribs.

However, leg meat is a better choice than a chicken breast with skin.

After 6 hours, rinse the marinade off the leg meat and pat dry with a clean kitchen towel.

Roughly chop the leg meat, then stir into the pheasant breast mixture.