8 chicken wings
1 teaspoon salt
1/2 cup chicken stock
3 tablespoons cornflour
1/2 cup finely chopped celery
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup soy sauce
1/3 cup chilli sauce
375g pineapple pieces drained
1/2 green pepper cut into strips
Separate wings a the joints, heat pan to low heat. Combine wings, stock, celery and salt. Cover tightly and cook very slowly until wings are tender (about 1-1/2 – 2 hours). Drain, saving 1-1/2 cups or the sauce. Combine cornflour, brown sugar, vinegar, soy sauce, chilli sauce and the 1-1/2 cups stock. Cook, stirring until thick and clear. Stir in green pepper and pineapple and cook 5 mins. add drained wings and heat through.