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
  1. 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.
  2. Deep fry chicken in hot oil for 1½ minutes, remove and drain.
  3. 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.
  4. Thicken stock with cornstarch paste, add 3 tbsp orange juice, mix well, sprinkle on top of chicken, garnish with orange slices and parsley.
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