Asian Chicken Chicken with garlic and hot peppers
Another winner from
The Garlic Lover’s Cookbook.
Don’t let the amount of garlic scare you.
3\(12 lb frying chicken, 1.5 kg
cut into serving pieces
3 Tbsp peanut oil 50 ml
1 head garlic,
peeled and coarsely chopped – and yes that says HEAD. The whole thing.
2 hot red peppers,
small and dried. These are optional.
\(34 cup distilled white vinegar 180 ml
\(14 cup soy sauce 60 ml
3 Tbsp honey 50 ml
1. Heat the oil in a large, heavy skillet and brown chicken on all sides (5\-10
minutes). Use medium-high heat.
2. Add garlic and peppers about 1 minute before the end of the browning process.
3. Add the remaining ingredients, and cook over medium heat until chicken is done and sauce has reduced somewhat. This takes about 10 minutes.
If you are cooking white and dark meat together, remove the 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, \fIdo not\fR take a big whiff. The vinegar will knock you out!
This recipe won first place at a recent Garlic Cook-off at the Gilroy
Serve with rice, Chinese noodles or pasta.
Time: preparation: 5 minutes, cooking: 20 minutes.
Precision: measure vinegar, soy sauce and honey.