Chicken With Ginger
|Chicken||4 1⁄2 Pound, cut into serving pieces (2 Kg)|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Soy sauce||85 Milliliter (1/3 Cup)|
|Onion||30 Milliliter, finely chopped (2 Tablespoons)|
|Garlic||1 Clove (5 gm), crushed|
|Lime juice||15 Milliliter (1 Tablespoon)|
|Lime zest||15 Milliliter (1 Tablespoon)|
|Sesame oil||1 1⁄2 Teaspoon|
|Whole wheat biscuits||10 , crumbled|
|Garlic powder||1⁄2 Teaspoon|
|Powdered ginger||1 Teaspoon|
|Egg yolk||1 , beaten|
|Water||15 Milliliter (1 Tablespoon)|
Combine the marinade ingredients and cook at 100% for 3 minutes, stirring halfway through the cooking time.
Let the marinade cool.
Lay the chicken pieces in the liquid and marinate in the refrigerator for 6 hours, turning them from time to time.
Combine the dry ingredients for the crumb coating.
Dry the chicken pieces.
Beat the egg yolk with the water, dip the chicken pieces into the mixture and then into the crumb coating.
Arrange the pieces of chicken on a rack so that the thickest parts face the outside of the dish and cook at 90% for 8 minutes.
Turn the pieces around, give the rack a half-turn and continue to cook at 90% for 10 to 12 minutes or until the chicken is tender.
Allow to stand for 3 minutes before serving.