Name: Olympic Seoul Chicken
Ingredients: 8 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

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CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, 1988 dccc, 1st	4	Servings

INGREDIENTS

8		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

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip

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