----------------- Meal-Master ------------------

     Title: Ginger Aromatic Chicken
Categories: Poultry, 1992 Dccc, 2nd
  Servings: 4
       
      4 lg Legs, chicken, whole
           -- (thigh/drumstick)
           -- skinned, fat trimmed
      2 tb Butter, unsalted, divided
      1 ts Ginger, minced
      3 tb Vinegar, balsamic *
      2 tb Soy sauce
      1 tb Catsup
    1/4 c  Chives, fresh, snipped
           Snow peas, blanched

       In a large non-stick fry pan, place 1 tablespoon of the butter
  and melt over medium heat.
  
       Reduce heat to low; add ginger and cook for 5 minutes.
  
       Stir in vinegar, soy sauce, and catsup.  Remove from pan; set
  aside.
  
       In the same fry pan, place the remaining tablespoon of butter;
  add chicken, adjust heat to medium and cook for 4 minutes per side, or
  until brown.
  
       Add ginger sauce; reduce heat to low, cover and cook, turning
  once, about 25 minutes or until chicken is fork tender.
  
       Arrange chicken on platter; spoon ginger sauce over chicken.
  Sprinkle with chives.  Garnish with snow peas.
  
       * Red wine vinegar may be substituted.
                
       Cook:  Judith Mettlin, New York
  
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest
       :       Delmarva Poultry Industries, Inc.
       :       Georgetown, Delaware, 19947-9622
  
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