| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Uncooked turkey wings |
| 3 |
c |
Chicken broth |
| 1/2 |
c |
Celery — finely chopped |
| 1 |
ts |
Salt |
| 3 |
tb |
Cornstarch |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Soy sauce |
| 1/3 |
c |
Chili sauce |
| 1/2 |
c |
Green pepper — cut into |
|
|
Strips |
| 13 1/2 |
oz |
Can pineapple chunks — |
|
|
Drained |
INSTRUCTIONS
Separate wings at joints and discard tips. In slow-cooking pot, combine
wings, broth, celery, and salt. Cover and cook on low for 4 to 6 hours or
until tender. Drain, saving 1 1/2 cups broth for sauce. In large skillet,
combine cornstarch, brown sugar, 1 1/2 cups broth, vinegar, soy sauce, and
chili sauce. Cook and stir until thick and clear. Stir in green pepper
and pineapple; simmer for 2 minutes. Add drained, cooked wings. Bring to
simmer. Serve over rice.
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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