Recipe for "chicken-asian"

NAME

     CHICKEN-ASIAN - Chicken with garlic and hot peppers
     Another winner from The Garlic Lover's Cookbook . Don't  let
     the amount of garlic scare you.

INGREDIENTS (Serves 6)

     1.5 kg    frying chicken, cut into serving pieces
     50 ml     peanut oil
     1 head    garlic, peeled and coarsely chopped - and yes that
               says HEAD. The whole thing.
     2         hot  red  peppers,  small  and  dried.  These  are
               optional.
     180 ml    distilled white vinegar
     60 ml     soy sauce
     50 ml     honey

PROCEDURE

          (1)  Heat the oil in a large, heavy skillet  and  brown
               chicken  on  all sides (5-10 minutes). Use medium-
               high heat.
          (2)  Add garlic and peppers about 1 minute  before  the
               end of the browning process.
          (3)  Add  the  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  the
     white meat first or it will dry out.
     Watch that sauce does not burn or boil away.
     When you look in the skillet to see how everything is  going
     and  to  get  a whiff of the lovely aroma, do not take a big
     whiff. The vinegar will knock you out!
     This recipe won first place at a recent Garlic  Cook-off  at
     the Gilroy Garlic Festival.
     Serve with rice, Chinese noodles or pasta.

RATING

     Difficulty: easy.  Time: preparation: 5 minutes, cooking: 20
     minutes.  Precision: measure vinegar, soy sauce and honey.

CONTRIBUTOR

     Sharon Badian
     AT&T Information Systems, Holmdel, New Jersey
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