• 3 Chicken legs (about 450-500g)
• 1/2 Brown Onion, cut into small pieces
• 150g Carrot chunks
• 2 Tbsp Light Soy Sauce*
• 2 Tbsp Cooking Wine*
• 3 Tbsp Tomato Ketchup
• Pinch of Salt
• 1 Tbsp Sugar
• 100ml Water
• 1 tsp Cornflour mixed with 1 Tbsp Water

1. Clean chicken legs, remove skin & fat. Chop into pieces.
2. Heat a little oil in a non-stick wok.
3. Stir-fry onion pieces until fragrant.
4. Add chicken pieces, carrots and seasoning ingredients*.
5. Cover, bring to the boil and simmer at low heat for 20 minutes.
6. Reduce liquid to less than 100ml with high heat, add cornflour mixture and stir to thicken.
7. Serve hot with rice.

From : www.healthychineserecipes.com

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