Recipe - Kellys Asian Chicken

3 One half pound Frying chicken cut
into serving pieces,
or equivalent in
chicken parts of
your choice
3 tablespoon Peanut oil
Three fourths cup Distilled white vinegar
One fourth cup Soy sauce
3 tablespoon Honey
1 Garlic bulb, peeled
and coarsely chopped
(yes that says BULB,
the whole head)
2 small Red peppers, dried
(hot optional)

Heat the oil in a large, heavy skillet and brown chicken on all sides (510
minutes). Use mediumhigh 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 Cookoff 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini