Royal Chicken - cooking recipe

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

Preparation

Wash the chicken legs and cut them into pieces.
Cut the brown onion into bite-size pieces.
Heat the wok then add 3 T oil.
Stir-fry the brown onion until fragrant.
Add the pieces of chicken and stir to mix.
Add the carrots, the ketchup, the salt, the sugar and the 1/2 c water and bring them to a boil.
Turn the heat to low and cover.
Cook 20 minutes, or until the liquid is reduced to 1/2 cup.
Add cornstarch and 1 T water to thicken, stir.
Transfer to aserving plate and serve.
Noter from the book:.
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.