Olympic Seoul Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 each: Thighs, chicken, skinned,, broiler/fryer type
1/4 cup: Vinegar, white
3 tbsp: Soy sauce,
2 tbsp: Honey,
1/4 tsp: Ginger,
2 tbsp: Oil, peanut
10 large: Garlic, cloves, chopped
1 tsp: Pepper, red, crushed
Mix vinegar, soy sauce, honey, and ginger together in a small
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry