Rinse chicken legs, cover with water and bring to a boil, skimming the froth off, simmer for 5 minutes. Let the cooked meat dry.

Cut peeled onion in half-rings and sauté until golden. Add tomato sauce, sugar, salt, soy sauce, pour 2 cups of water and dissolved in some water starch, and mix well. Cover chicken legs with the sauce and braise over medium-hot heat for half an hour.

Serve with sautéed onion and greens.