Brased Chicken with Orange Sauce
Ingredients
- 2 Chicken legs
- Orange color
- ½ cup Diced onion
- 3 tbsp Orange juice, fresh
- 1 tsp Cornstarch paste
Ingredients A:
- 1 tbsp Ketchup
- 1 tbsp Vinegar
- 1 tbsp Sugar
- ½ cup Soup stock
- ½ tsp Salt
Preparation
- Remove bones fron chicken legs, score some cuts on chicken meat, marinate with 1 tbsp wine, 2 tbsp soysauce, ½ tbsp sugar, ½ tsp pepper, 1 tsp sesame oil, orange color for 1 hour.
- Deep fry chicken in hot oil for 1½ minutes, remove and drain.
- Heat 2 tbsp oil to stir fry onion, add “Ingredients A” and chicken, cook over low heat for 5 minutes, take chicken out and cut each into 6 pieces, Place on plate, leave the stock.
- Thicken stock with cornstarch paste, add 3 tbsp orange juice, mix well, sprinkle on top of chicken, garnish with orange slices and parsley.