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From: seb@ahutb.UUCP (s.e.badian)
Newsgroups: net.cooks
Subject: Kelly's Asian Chicken
Message-ID: <638@ahutb.UUCP>
Date: Sun, 7-Apr-85 16:18:21 EST
Article-I.D.: ahutb.638
Posted: Sun Apr  7 16:18:21 1985
Date-Received: Fri, 12-Apr-85 03:46:39 EST
Organization: AT&T Information Systems Labs, Holmdel NJ
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From The Garlic Lover's Cookbook, from Gilroy, California,
Celestrial Arts.

This absolutely mouth-watering chicken dish was unanimously
selected as the First Place Winner in the Garlic Recipe
Contest and Cook-off. It's a simple, inspired combination
that takes only 20 minutes to put together. Serve with cooked
Chinese noodles and then stand back and let the compliments
fly! [We loved it. One of the best chicken recipes.]

3.5 lb. frying chicken, cut into serving pieces, or the
equivalent in chicken parts of your choice.
3 tablespoons peanut oil
1 bulb(not clove) fresh garlic, peeled and coarsely chopped
2 small dried hot red peppers(optional)
0.75 cup distilled white vinegar
0.25 cup soy sauce
3 tablespoons honey

Heat oil in large, HEAVY, skillet and brown chicken well on all
sides, adding garlic and peppers toward the end. Add remaining
ingredients and cook over medium high heat until chicken is done
and sauce has been reduced somewhat. This will not take long,
less than 10 minutes. If you are cooking both white and dark
meat, remove white meat first so it does not dry out. Watch very
carefully so that sauce doesn't burn or boil away. There should
be a quantity of sauce left to serve with the chicken, and the
chicken should appear slightly glazed. Serve with Chinese noodles,
pasta or rice.

Sharon Badian   ihnp4!hocsp!ahutb!seb
Everyone who loves garlic should run out and buy the cookbook
that this recipe came from. Gilroy is the garlic capital of
the world and has a big garlic festival every August. All you
folks in the Bay Area should definitely try to check it out.