Chinese sweet and sour chicken wings

Ingredients for 4 servings:

• 1,100 g chicken wings, ready to cook
• 2 onions, chopped
• 700 ml chicken broth, clear, homemade (without salt)
• 2 tbsp cornstarch
• 1 tbsp white wine vinegar, mild
• 3 tbsp soy sauce, dark
• 5 tbsp chili sauce (mild or hot to taste)
• 50 g brown sugar
• 1 can pineapple pieces (400g), drained
• 1 jar bamboo shoots (200g), drained
• ½ yellow bell pepper(s), cut into pieces
• ½ red bell pepper(s), cut into pieces
• 1 pinch of garlic powder
• 1 pinch of ginger powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

brilliant, tastes like Chinese

First, add the onion, then the chicken wings to a large non-stick pan. Lightly salt and add the chicken stock. Cover and simmer gently on low heat for about 1 hour, until the chicken wings are cooked through, turning occasionally. Drain the chicken wings, reserving 400ml of the liquid. Keep the wings warm. Return the stock to the pan and thicken with the cornstarch as directed. Add the vinegar, soy sauce, and chili sauce. Heat through and stir in the sugar. Then simmer for a few minutes, stirring, until the sauce is clear and thickened. Season to taste with garlic and ginger powder, and remove from the heat. Add the pineapple, bamboo shoots, and paprika, mix well with the sauce, and simmer with the lid on for another 2-3 minutes. Add the chicken wings and stir gently. Cover again and let warm through. This goes perfectly with rice.