Olympic Seoul Chicken

----------------- Meal-Master ------------------

Title: Olympic Seoul Chicken
Categories: Poultry, 1988 Dccc, 1st
Servings: 4

8 ea Thighs, chicken, skinned,
-- broiler/fryer type
1/4 c Vinegar, white
3 tb Soy sauce
2 tb Honey
1/4 ts Ginger
2 tb Oil, peanut
10 lg Garlic, cloves, chopped
1 ts Pepper, red, crushed

Mix vinegar, soy sauce, honey, and ginger together in a small
bowl; set aside.

Heat the oil in a large fry pan over medium-high heat. Add
chicken and cook, turning, for about 10 minutes or until the chicken
is brown on all sides.

Add garlic and red pepper; cook, stirring, 2 to 3 minutes.

Add vinegar mixture; cover and cook for about 15 minutes or until
the chicken is fork tender.

Uncover, cook about 1 to 2 minutes more or until the sauce is
slightly thick. Serve with rice.

Cook: Muriel Brody, Rhode Island

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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