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From: rick@cadtec.UUCP (Rick Auricchio)
Newsgroups: net.cooks
Subject: Re: Kelly's Asian Chicken
Message-ID: <78@cadtec.UUCP>
Date: Tue, 16-Apr-85 13:50:10 EST
Article-I.D.: cadtec.78
Posted: Tue Apr 16 13:50:10 1985
Date-Received: Mon, 22-Apr-85 06:24:53 EST
References: <638@ahutb.UUCP>
Reply-To: rick@cadtec.UUCP (Rick Auricchio)
Distribution: net
Organization: Cadtec Corp., San Jose CA
Lines: 43

Keywords:

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[]
>In article <638@ahutb.UUCP> seb@ahutb.UUCP (s.e.badian) writes:
>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...
>
>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.

We tried it last night, and found it excellent!  Local modifications
were minor: we cooked for two, using three breasts (probably 2.5lb total)
and half the garlic (since we used about half the chicken).  All else was
the same; we had it with rice.  My only changes might be to the sauce: I'd
(maybe) remove most of the garlic bits with a slotted spoon, then thicken
the sauce slightly.  A possible addition is 1/2 tsp sesame oil for a real
oriental flavor.

Wonderful recipe!
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