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“From Chinese Cuisine by Huang Su-Huei. Another delicious-looking dish!”

Ingredients Nutrition


  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.

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