Nguyen's recipe includes soy sauce, sugar, sesame oil, garlic, lemongrass, chili sauce and scallions. It's served on a toasted bun with a slaw of julienned peppers, snow peas and jicama.

Nguyen, 28, grew up in California and spent several years working as an accountant. Recently she decided to pursue a career in the food industry and moved to Lexington, where she is a part-time bookkeeper and a baker at a wine shop deli.

What will she do with the money?

"Well, I'll probably save it, because these are tough times with the economy right now," Nguyen said in the post-awards press conference.

It's been a big week for her, as she also got engaged.

This was Kendrick's third time at the NCCC finals.

"For me personally, I executed my recipe well, and I didn't make any mistakes, so I have no regrets," she said.

"This recipe is easy to make for people who don't have a lot of time. It was relatively cheap, and the ingredients are available in any grocery store. And it smells so fragrant."

Utah has done well with chicken cook-offs in the past decade. Kendrick took fourth place in 1999 and 2001. Jean Williams of Salt Lake City took fourth place in 2003, and Erin Mylroie of St. George took fifth place in 2005.

E-mail: vphillips@desnews.com

Ginger Scented Honey

Hoisin Chicken Thighs

with Sesame

8 boneless, skinless chicken thighs

1 tablespoon cooking oil

1/4 cup soy sauce

1/4 cup honey

1/4 cup hoisin sauce

1/4 cup chicken broth

2 tablespoons grated fresh ginger

1/2 teaspoon pepper

1/4 cup toasted sesame seeds

4 cups hot cooked white rice

1/4 cup sliced scallions, green tops included

In large skillet over medium high heat, place cooking oil. Add chicken and saute until browned, about 3-4 minutes per side. In a small saucepan, mix together soy sauce, honey, hoisin sauce, chicken broth, ginger and pepper. Bring mixture to a boil and simmer to reduce sauce, about 5 minutes. Pour sauce over chicken, turning to coat. Place chicken in 325 F. degree oven. Bake about 10 minutes or until internal temperature of chicken registers 165 F. Stir in sesame seeds. Place hot rice on serving platter, add chicken and sauce and garnish with scallions. Makes 4 servings.

— Ruth Kendrick, Mountain Region Winner, National Chicken Cooking Contest

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BUTTERFLIED CHICKEN WITH HERBS AND STICKY LEMON