Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 Chicken thighs, or cut up 1 ts Oregano or less to taste
Whole chicken or equivalent POST-GRADUATE REFINEMENTS
3/4 c Rose wine or what ever you (not in original recipe)
Have, type is not critical 1/2 ts Crushed red pepper flakes
1/4 c Soy Sauce More or less to taste
2 Crushed garlic cloves or 1/2 Onion, finely chopped
Instant, not garlic powder 2 tb Corn starch, dissolved in
1 ts Ground ginger 1 c Cold water
1 tb Brown sugar

Bake at 350 for about 1 1/4 hrs or until done. You shouldn't need
any salt because of soy sauce. I haven't baked this in years and use
a pressure cooker instead. On mine is done at 10 lbs pressure in
only 25 minutes. I like to thicken gravy with cornstarch after
chicken is done by removing chicken first then adding
water/cornstarch solution. Don't add cornstarch directly to hot
sauce or you will have a mess. Dissolve in water first, add to gravy,
bring to boil while stirring. Need more gravy? No problem, double up
on wine/soy sauce mixture before cooking. I almos always use a cup
or more of wine and a little more soy sauce.

SERVE OVER RICE. Use long grain rice in 2:1 ratio such as 2 cups
water 1 cup uncooked rice. Bring salted water to boil and then add
rice return to boil. Reduce to very low heat and cook 20-25 mins
after partially covering leaving air gap and watch out for boil-over
(I set about half off of burner).

I call this Aggie Chicken because it was a favorite and easy dish
which my roommates and I prepared while we attended Texas AM
University and lived off campus. The pepper flakes and onions were
not in the original recipe which I have adapted at home.

I have to have (frozen - Not canned) baby english peas to go with
this.

From the kitchen of Wayne McDonald, Class of '74
Submitted By HENRY KASTEN On 10-24-94

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