Divide the chicken legs at the joint into upper and lower legs, chop each piece diagonally from new.
Stir through soy sauce, garlic, ginger, all spices and juice of one lemon. Put into a plastic bag together with the chicken pieces. Marinate for half a day, or even longer.
Heat the oil in a wok and roast the chicken pieces in it for about 15 to 20 minutes.
Finally, cut the spring onions into centimeter-wide pieces and fry briefly.
Tip: Stock up on high-quality spices – it pays off!
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