Olympic seoul chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Thighs, chicken, skinned, broiler/fryer type |
| ¼ | cup | Vinegar, white |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Honey |
| ¼ | teaspoon | Ginger |
| 2 | tablespoons | Oil, peanut |
| 10 | larges | Garlic, cloves, chopped |
| 1 | teaspoon | Pepper, red, crushed |
Directions
Mix vinegar, soy sauce, honey, and ginger together in a small bowl; set aside.
Heat the oil in a large fry pan over medium-high heat. Add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides.
Add garlic and red pepper; cook, stirring, 2 to 3 minutes.
Add vinegar mixture; cover and cook for about 15 minutes or until the chicken is fork tender.
Uncover, cook about 1 to 2 minutes more or until the sauce is slightly thick. Serve with rice.
Cook: Muriel Brody, Rhode Island Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94