| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Jewish |
Poultry |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable Oil |
| 3 |
lb |
Chicken Legs |
| 1 |
lg |
Onion; chopped |
| 3 |
tb |
Ketchup |
| 2 |
tb |
Lemon Juice |
| 2 |
tb |
Soy Sauce |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Pepper |
| 1 |
tb |
Cornstarch; dissolved in |
| 1/4 |
c |
Cold Water |
INSTRUCTIONS
In a large frying pan, heat oil over medium heat. Add chicken and cook,
turning, until golden brown, about 10 minutes. Meanwhile, in a small bowl,
combine onion, ketchup, lemon juice, soy sauce, sugar, pepper and 1/2 cup
water; blend well. Pour sweet-and-sour mixture over chicken. Cover, reduce
heat to low, and cook 20 minutes, until tender. Remove chicken. Add
cornstarch mixture to sauce. Raise heat, bring to a boil, and cook,
stirring, until sauce thickens, about 2 minutes. Pour sauce over chicken.
Posted to JEWISH-FOOD digest V97 #328 by Nancy Berry <nlberry@prodigy.net>
on Dec 18, 1997
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”