Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb Frying chicken cut
-into serving pieces,
-or equivalent in
-chicken parts of
-your choice
3 tb Peanut oil
3/4 c Distilled white vinegar
1/4 c Soy sauce
3 tb Honey
1 Garlic bulb, peeled
-and coarsely chopped
-(yes that says BULB,
-the whole head)
2 sm Red peppers, dried
-(hot -- optional)

Heat the oil in a large, heavy skillet and brown
chicken on all sides (5-10 minutes). Use medium-high
heat.

Add garlic and peppers about 1 minute before the end
of the browning process. Add the remaining ingredients
and cook over medium heat until chicken is done and
sauce has reduced somewhat. This takes about 10
minutes.

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.

Serve with rice, Chinese noodles or pasta.

NOTES:

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

* 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.

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

: Sharon Badian
: ATT Information Systems, Holmdel, New Jersey
: ihnp4!mtgzy!seb

: Copyright (C) 1986 USENET Community Trust

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