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Ginger Chicken Quarters

Chicken.delights's picture
Ingredients
  Frying chicken 3 1⁄2 Pound, quartered
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Water 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced / pressed
  Sugar 1 Tablespoon
  Dry sherry 2 Tablespoon
  Minced fresh ginger 3 Tablespoon
  Hot cooked rice 1 Cup (16 tbs)
  Sesame seeds 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
  Water 2 Teaspoon
Directions

Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken and pat dry.
In a large bowl, combine soy, water, garlic, sugar, sherry, and ginger.
Turn chicken in marinade to coat.
Cover and refrigerate for at least 4 hours or until next day, turning occasionally.
About 45 minutes before cooking, start barbecue fire.
Lift chicken from marinade and drain briefly.
Reserve 1/2 cup of the marinade for a baste; set remainder aside for sauce.
Place chicken, skin side up, on grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting frequently with the 1/2 cup reserved marinade, until meat near thighbone is no longer pink when slashed (40 to 50 minutes).
Arrange chicken and rice on a platter and keep warm.
In a wide frying pan over medium heat, toast sesame seeds until golden (about 5 minutes), stirring often.
Pour in remaining marinade.
Combine cornstarch and water, then stir into marinade mixture; cook, stirring, until thickened.
Spoon over chicken and rice.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken

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