Kelly's asian chicken

Yield: 6 servings

Measure Ingredient
3½ pounds Frying chicken cut into serving pieces, or equivalent in chicken parts of your choice
3 tablespoons Peanut oil
¾ cup Distilled white vinegar
¼ cup Soy sauce
3 tablespoons Honey
1 \N Garlic bulb, peeled and coarsely chopped (yes that says BULB, the whole head)
2 smalls Red peppers, dried (hot -- optional)

Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10 minutes). Use medium-high heat.

Add garlic and peppers about 1 minute before the end of the browning process. Add the remaining ingredients and cook over medium heat until chicken is done and sauce has reduced somewhat. This takes about 10 minutes.

If you are cooking white and dark meat together, remove the white meat first or it will dry out. Watch that sauce does not burn or boil away.

Serve with rice, Chinese noodles or pasta.


* Chicken with garlic and hot peppers -- Another winner from "The Garlic Lover's Cookbook." Don't let the amount of garlic scare you.

* When you look in the skillet to see how everything is going and to get a whiff of the lovely aroma, do not take a big whiff. The vinegar will knock you out!

* This recipe won first place at a recent Garlic Cook-off at the Gilroy Garlic Festival.

: Difficulty: easy.

: Time: preparation: 5 minutes, cooking: 20 minutes.

: Precision: measure vinegar, soy sauce and honey.

: Sharon Badian

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