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From: ins_bjeb@jhunix.UUCP (John E Burke)
Newsgroups: net.cooks
Subject: Re: Repost: Kelly's Asian Chicken
Message-ID: <2189@jhunix.UUCP>
Date: Wed, 12-Mar-86 18:38:55 EST
Article-I.D.: jhunix.2189
Posted: Wed Mar 12 18:38:55 1986
Date-Received: Sat, 15-Mar-86 22:28:57 EST
References: <1641@mtgzy.UUCP>
Reply-To: ins_bjeb@jhunix.ARPA (John E Burke)
Followup-To: net.cooks
Distribution: net.cooks
Organization: Johns Hopkins Univ. Computing Ctr.
Lines: 63
Keywords: garlic, chicken, chinese
Summary: similar dish, put different taste

In article <1641@mtgzy.UUCP> seb@mtgzy.UUCP writes:
>          KELLY'S ASIAN-CHICKEN - Fast, simple, DELICIOUS chicken recipe
>
>
>	  Ingredients
>
>          3.5 lb    frying chicken, cut into serving pieces, or
>                    equivalent in chicken parts of your choice
>          3 tbsp    peanut oil
>          1 bulb    garlic peeled and coarsely chopped - and yes that
>                    says BULB.
>          2         small dried hot red peppers (optional)
>          3/4 cup   distilled white vinegar
>          1/4 cup   soy sauce
>          3 tbsp    honey
>
>               (1)  Heat oil in large, heavy skillet and brown chicken
>                    on all sides.
>
>               (2)  Add garlic and peppers toward the end of browning
>                    process.
>
>               (3)  Add remaining ingredients and cook over medium
>                    heat until chicken is done and sauce has reduced
>                    somewhat. This takes about 10 minutes.
>
>     NOTES
>          If you are cooking white and dark meat together remove white
>          meat first or it will dry out.
>
>          Watch that sauce does not burn or boil away.
>
>          Serve with rice, Chinese noodles or pasta.
>
>          Sharon Badian
>          ihnp4!mtgzy!seb


   I have for the last few years been making a dish very similar to that, 
that I call Chicken John Tu, named for the one-time captain of the foil
team here at JHU, John Tu, who gave me the recipe.
   It calls for almost the same proportions and ingredients with the following
changes:
    
       1) No hot peppers. (I'll try them next time I make this, though,
          to see how they work in the dish.)
       2) White vinegar is replaced with cider vinegar. (I've tried it with
          both, and find that I prefer the cider vinegar in this dish.)
       3) In the cooking, after browning the meat thoroughly, and adding
          the garlic, cover the skillet and simmer at low heat for about
          40 minutes. Make sure the cover is tight. The sauce should
          just barely bubbling.
       4) When serving, top the dish with fresh green onions, cut into
          2 inch lengths and split length-wise. 

   It's no more difficult to prepare, though it takes longer; also, the
longer cooking time allows more experimentation with flavorings in the
sauce: among the things I've added are cinnamon, anisette, ginger, bitters,
kahlua(no good!) and (towards the end of the 40 minutes) green peppers.

            john (WHAT! No GARLIC?!?!?!!) burke

ps: I'm new to this group - I think it's absolutely frabjous!!