Recipe - Olympic Seoul Chicken

8 Thighs, chicken, skinned,
broiler/fryer type
One fourth cup Vinegar, white
3 tablespoon Soy sauce
2 tablespoon Honey
One fourth teaspoon Ginger
2 tablespoon Oil, peanut
10 lg Garlic, cloves, chopped
1 teaspoon Pepper, red, crushed

Mix vinegar, soy sauce, honey, and ginger together in a small
bowl; set aside.

Heat the oil in a large fry pan over mediumhigh 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, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip