.RH MOD.RECIPES-SOURCE CHICKEN-ASIAN M "25 Feb 86" 1986
.RZ "KELLY'S ASIAN CHICKEN" "Chicken with garlic and hot peppers"
Another winner from 
.I "The Garlic Lover's Cookbook".
Don't let the amount of garlic scare you.
.IH "Serves 6"
.IG "3\(12 lb" "frying chicken"
cut into serving pieces, or equivalent in chicken parts of your choice 
.IG "3 Tbsp" "peanut oil"
.IG "1 bulb" "garlic"
peeled and coarsely chopped - and yes that says BULB. The whole head.
.IG "2" "hot red peppers,"
small and dried. These are optional.
.IG "\(34 cup" "distilled white vinegar"
.IG "\(14 cup" "soy sauce"
.IG "3 Tbsp" "honey"
.PH
.SK 1
Heat the oil in a large, heavy skillet and brown chicken on all sides (5\-10
minutes). Use medium-high heat.
.SK 2
Add garlic and peppers about 1 minute before the end of the browning process.
.SK 3
Add the remaining ingredients, and cook over medium heat until chicken is
done and sauce has reduced somewhat. This takes about 10 minutes.
.NX
.PP
If you are cooking white and dark meat together, remove the white meat first
or it will dry out.
.PP
Watch that sauce does not burn or boil away.
.PP
When you look in the skillet to see how everything is going and to get
a whiff of the lovely aroma, \fIdo not\fR take a big whiff. The vinegar will
knock you out!
.PP
This recipe won first place at a recent Garlic Cook-off at the Gilroy
Garlic Festival.
.PP
Serve with rice, Chinese noodles or pasta.
.SH RATING
.I Difficulty:
easy.
.I Time:
preparation: 5 minutes, cooking: 20 minutes.
.I Precision:
measure vinegar, soy sauce and honey.
.WR
Sharon Badian
AT&T Information Systems, Holmdel, New Jersey
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