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Kelly's Asian Chicken

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      Title: KELLY'S ASIAN CHICKEN
 Categories: Poultry
      Yield: 6 Servings
 
  3 1/2 lb Frying chicken cut
           -into serving pieces,
           -or equivalent in
           -chicken parts of
           -your choice
      3 tb Peanut oil
    3/4 c  Distilled white vinegar
    1/4 c  Soy sauce
      3 tb Honey
      1    Garlic bulb, peeled
           -and coarsely chopped
           -(yes that says BULB,
           -the whole head)
      2 sm 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.
  
  NOTES:
  
  *  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
  : AT&T Information Systems, Holmdel, New Jersey
  : ihnp4!mtgzy!seb
  
  : Copyright (C) 1986 USENET Community Trust
 
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