Ginger Chicken Quarters
|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|
|Dry sherry||2 Tablespoon|
|Minced fresh ginger||3 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
|Sesame seeds||1⁄4 Cup (4 tbs)|
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.