| 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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