----------------- Meal-Master ------------------
 
      Title: Olympic Seoul Chicken
 Categories: Poultry, 1988 Dccc, 1st
   Servings: 4
 
       8 ea 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
 
        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
   
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