Royal Chicken

• 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

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.

chicken, brown onion, carrot, soy sauce, cooking wine, ketchup, salt, sugar, water, cornstarch, water

Taken from www.food.com/recipe/royal-chicken-348627 (may not work)