1Rinse the deboned chicken legs, drain the excess water and place them in the fridge for two hours to dry.
2Remove the chicken legs from the fridge and place half of them in the food processor. Pulse to mince them. Remove and pulse the remaining chicken legs.
3Place all the meat in a deep dish.
4Add the sugar, salt, light soy sauce, oyster sauce, five spice powder, Chinese rose wine and Chinese rice wine. Mix well.
5Add in the chopped red finger chillies.
6Add in a pinch of red food colouring. Mix well.
7Leave the meat to marinate overnight.
8Cut four sheets of baking paper, each to fit the 37 cm by 26 cm tray.
9Preheat the oven to 160 C.
10Line the tray with a sheet of baking paper.
11Take 325 g of the meat and place it on the baking paper. Cover the meat, including the entire sheet of baking paper, with cling wrap. Use a rolling pin to flatten and spread the meat to cover the sheet of baking paper. Aim for a thickness of about 5 mm.
12Remove the cling wrap.
13Using the middle rack, place the tray of meat in the oven and bake for 13 mins.
14Remove from the oven. Use a pair of scissors to cut the meat into six pieces.
15Place the tray back into the oven and bake for another 10 mins.
16Remove from the oven, turn over and bake for another 2 mins.
17Remove from oven, place on wire rack and allow to cool. Store in an air-tight container.
18Repeat the baking process for the remaining meat.