seb@mtgzy.UUCP (s.e.badian) (03/06/86)
I posted this with all the control characters in it last week. Sorry about
that gang. I was rushing to get everything done before I went on vacation.
Here's a version you should be able to read.
KELLY'S ASIAN-CHICKEN - Fast, simple, DELICIOUS chicken recipe
Another winner from The Garlic Lover's Cookbook. Don't let
the amount of garlic scare you.
Ingredients
3.5 lb frying chicken, cut into serving pieces, or
equivalent in chicken parts of your choice
3 tbsp peanut oil
1 bulb garlic peeled and coarsely chopped - and yes that
says BULB.
2 small dried hot red peppers (optional)
3/4 cup distilled white vinegar
1/4 cup soy sauce
3 tbsp honey
(1) Heat oil in large, heavy skillet and brown chicken
on all sides.
(2) Add garlic and peppers toward the end of browning
process.
(3) Add remaining ingredients and cook over medium
heat until chicken is done and sauce has reduced
somewhat. This takes about 10 minutes.
NOTES
If you are cooking white and dark meat together remove white
meat first or it will dry out.
Watch that sauce does not burn or boil away.
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 the Gilroy Garlic Cook-off.
Serve with rice, Chinese noodles or pasta.
Difficulty: easy
Time: Preparation: 5 minutes, Cooking: 20 minutes
Precision: measure vinegar, soy sauce and honey.
Sharon Badian
ihnp4!mtgzy!sebjjd2775@wucec2.UUCP (03/09/86)
> KELLY'S ASIAN-CHICKEN - Fast, simple, DELICIOUS chicken recipe ^^^^ > 3.5 lb frying chicken, cut into serving pieces, or > equivalent in chicken parts of your choice > Time: Preparation: 5 minutes, Cooking: 20 minutes 20 minutes total cooking time for a 3.5 lb chicksn?!! How do you keep the bird from running away when you jab a fork in it?! Surely you need more cooking time than that... -- Jay D'Lugin (Images-R-Us) ihnp4!wucs!wucec2!jjd2775, ihnp4!tulane!dlugin, or ihnp4!wucs!lucy!jay "Franchement, cherie, je m'en fiche." =-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=
seb@mtgzy.UUCP (s.e.badian) (03/11/86)
20 minutes is about right. Of course it will take longer if you don't cut your chicken up into parts. It will take about 10 minutes to brown all the chicken and another 10 to 15 minutes to let it soak up all the good sauce. I've made it, and I don't remember it taking much longer than 45 minutes to prepare, start to finish (including cutting up the chicken and chopping up the garlic). Of course, look at the chicken. If it's too rare for you, cook it longer. Many great cooks (Pierre Farney among them) say that we Americans are obssessed with well cooked chicken and in France chicken is served rare. If it's rare, it can't dry out. Sharon Badian ihnp4!mtgzy!seb
ins_bjeb@jhunix.UUCP (John E Burke) (03/13/86)
In article <1641@mtgzy.UUCP> seb@mtgzy.UUCP writes: > KELLY'S ASIAN-CHICKEN - Fast, simple, DELICIOUS chicken recipe > > > Ingredients > > 3.5 lb frying chicken, cut into serving pieces, or > equivalent in chicken parts of your choice > 3 tbsp peanut oil > 1 bulb garlic peeled and coarsely chopped - and yes that > says BULB. > 2 small dried hot red peppers (optional) > 3/4 cup distilled white vinegar > 1/4 cup soy sauce > 3 tbsp honey > > (1) Heat oil in large, heavy skillet and brown chicken > on all sides. > > (2) Add garlic and peppers toward the end of browning > process. > > (3) Add remaining ingredients and cook over medium > heat until chicken is done and sauce has reduced > somewhat. This takes about 10 minutes. > > NOTES > If you are cooking white and dark meat together remove white > meat first or it will dry out. > > Watch that sauce does not burn or boil away. > > Serve with rice, Chinese noodles or pasta. > > Sharon Badian > ihnp4!mtgzy!seb I have for the last few years been making a dish very similar to that, that I call Chicken John Tu, named for the one-time captain of the foil team here at JHU, John Tu, who gave me the recipe. It calls for almost the same proportions and ingredients with the following changes: 1) No hot peppers. (I'll try them next time I make this, though, to see how they work in the dish.) 2) White vinegar is replaced with cider vinegar. (I've tried it with both, and find that I prefer the cider vinegar in this dish.) 3) In the cooking, after browning the meat thoroughly, and adding the garlic, cover the skillet and simmer at low heat for about 40 minutes. Make sure the cover is tight. The sauce should just barely bubbling. 4) When serving, top the dish with fresh green onions, cut into 2 inch lengths and split length-wise. It's no more difficult to prepare, though it takes longer; also, the longer cooking time allows more experimentation with flavorings in the sauce: among the things I've added are cinnamon, anisette, ginger, bitters, kahlua(no good!) and (towards the end of the 40 minutes) green peppers. john (WHAT! No GARLIC?!?!?!!) burke ps: I'm new to this group - I think it's absolutely frabjous!!