 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
From Chinese Cuisine by Huang Su-Huei. Another delicious-looking dish! Ingredients:
3 chicken legs (about 1 and 1/3 lbs) |
1/2 brown onion |
1/2 cup carrot, cut into bite-size pieces |
2 tablespoons soy sauce |
2 tablespoons cooking wine or 2 tablespoons sherry wine |
2 tablespoons ketchup |
1/4 teaspoon salt |
1 tablespoon sugar |
1/2 cup water |
1 teaspoon cornstarch |
1 tablespoon water |
Directions:
1. Wash the chicken legs and cut them into pieces.
2. Cut the brown onion into bite-size pieces.
3. Heat the wok then add 3 T oil.
4. Stir-fry the brown onion until fragrant.
5. Add the pieces of chicken and stir to mix.
6. Add the carrots, the ketchup, the salt, the sugar and the 1/2 c water and bring them to a boil.
7. Turn the heat to low and cover.
8. Cook 20 minutes, or until the liquid is reduced to 1/2 cup.
9. Add cornstarch and 1 T water to thicken, stir.
10. Transfer to aserving plate and serve.
11. Noter from the book:.
12. When cooking the chicken, stir occasionally to prevent it from burning. If the liquid in the chicken mixture has not reduced to 1/2 c after 20 minutes of cooking, turn the heat to high; stir and cook until the liquid is reduced to 1/2 c.
|
|