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Ginger Chicken Quarters Recipe
|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)|
Serving size: Complete recipe
Calories 4004 Calories from Fat 2278
% Daily Value*
Total Fat 254 g391.2%
Saturated Fat 73.8 g368.9%
Trans Fat 0 g
Cholesterol 1190.7 mg
Sodium 6111.5 mg254.6%
Total Carbohydrates 79 g26.2%
Dietary Fiber 5.8 g23%
Sugars 17.3 g
Protein 316 g632%
Vitamin A 0.1% Vitamin C 6.4%
Calcium 34% Iron 44.7%
*Based on a 2000 Calorie diet
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