KELLY'S ASIAN CHICKEN

Chicken with garlic and hot peppers

Ingredients

• 1.5 kg frying chicken, cut into serving pieces
• 50 ml peanut oil
• 1 head garlic, peeled and coarsely chopped - and yes that says HEAD. The whole thing.
• 2 hot red peppers, small and dried. These are optional.
• 180 ml distilled white vinegar
• 60 ml soy sauce
• 50 ml honey

Procedure

1. Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10 minutes). Use medium-high heat.
2. Add garlic and peppers about 1 minute before the end of the browning process.
3. Add the remaining ingredients, and cook over medium heat until chicken is done and sauce has reduced somewhat. This takes about 10 minutes.

Notes

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.

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.

Serve with rice, Chinese noodles or pasta.

Rating

Contributor

 
Sharon Badian 
AT&T Information Systems, Holmdel, New Jersey 
ihnp4!mtgzy!seb 
 

Original header

From: seb@mtgzy (Sharon Badian)
Newsgroups: mod.recipes
Subject: RECIPE: Kelly's Asian Chicken
Sender: recipes@glacier.ARPA
Date: 7 Mar 86 05:22:32 GMT
Organization: AT&T Information Systems, Holmdel NJ
Approved: reid@glacier.ARPA


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