Royal Chicken

Ingredients:

3 chicken legs (about 450-500 grams)
1/2 brown onion, cut into small pieces
150 grams carrot chunks
2 tbsp. light soy sauce*
2 tbsp. cooking wine*
3 tbsp. tomato ketchup
pinch of salt
1 tbsp. sugar
100 ml. water
1 tsp. cornflour mixed with 1 tbsp. Water

Procedure:

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