Ginger Chicken Quarters
|Frying chicken||3 1⁄2 Pound, quartered|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Dry sherry/Lemon juice||2 Tablespoon|
|Grated fresh ginger/1 teaspoon ground ginger||3 Tablespoon|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Rinse chicken and pat dry.
In a large bowl, stir together soy, the 1 cup water, garlic, sugar, sherry, and ginger.
Add chicken and turn to coat.
Cover and refrigerate for at least 4 hours or until next day, turning occasionally.
Lift chicken from marinade and drain briefly.
Reserve 1/3 cup of the marinade for basting; set remaining marinade aside for sauce.
Place chicken, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning and basting frequently with the 1/3 cup reserved marinade, until meat near thighbone is no longer pink; cut to test (40 to 50 minutes).
Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes), shaking pan often.
Pour remaining marinade into pan.
Blend cornstarch and the 2 teaspoons water; stir into pan.
Cook, stirring, until sauce is thickened.
Spoon sauce over chicken and rice