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Ginger Chicken Quarters

Barbecue.Master's picture
  Frying chicken 3 1⁄2 Pound, quartered
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced or pressed
  Sugar 1 Tablespoon
  Dry sherry/Lemon juice 2 Tablespoon
  Grated fresh ginger/1 teaspoon ground ginger 3 Tablespoon
  Sesame seeds 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
  Water 2 Teaspoon
  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

Recipe Summary

Side Dish

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Ginger Chicken Quarters Recipe