1 kg Chicken Wings
1 bottle Lee Kum Kee Sweet & Sour Sauce
1 Brown onion, diced
2 carrots, peeled and sliced
3 sticks celery, sliced
½ cup chicken stock
Preheat oven to 180°c. Place vegetables in an oven proof dish with chicken stock. Cover and place in oven for 30 minutes. Add your chicken wings and ½ of the sauce. Return to oven for a further 30 minutes. Uncover, pour in remaining sauce and return to oven for another 15 minutes or until chicken is cooked. Serve on a bed of rice with steamed Asian greens.
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