Chicken Legs with Ketchup Sauce

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::Chicken Legs with Ketchup Sauce

*0.5 lb. (225g) boneless
chicken or shredded
chicken
*0.5 T. each wine, soy sauce
*0.25 t. salt
*dash of pepper
*0.75 T. cornstarch
*2 T. minced green onions
*0.5 T. minced garlic
*total of 1 0.5 c. (diced):
celery, onion, carrot
*2 T. ketchup, 0.25 t. salt
*0.5 T. each soy sauce,
sugar
*dash of pepper
*0.5 T. cornstarch, 4 t. water

Method:

1. Mix chicken legs, wine, soy sauce, salt, dash of pepper and cornstarch. Add oil before stir-frying so beef shreds separate easily during frying. 2. Heat oil; stir-fry it until medium well then move to side of pan. Use remaining oil to stir-fry celery, carrot, pepper, garlic and 1 t. sesame oil until fragrant. Add and stir sponge-ground and peanuts briefly. 3. Mix and add sauce, water, sugar, wine, vinegar and cornstarch; cover and cook until steaming, then stir to mix well.

Total time:

35m

Cooking technique:

stir-frying

Cuisine:

Taiwan

Food menu:

poultry

Cholesterol:

43mg

Carbohydrates:

24g