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Ginger Chicken Quarters Recipe
|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)|
Serving size: Complete recipe
Calories 4131 Calories from Fat 2280
% Daily Value*
Total Fat 254 g391.5%
Saturated Fat 73.8 g369.1%
Trans Fat 0 g
Cholesterol 1190.7 mg
Sodium 6111.5 mg254.6%
Total Carbohydrates 106 g35.5%
Dietary Fiber 6 g24.2%
Sugars 17.3 g
Protein 318 g636.7%
Vitamin A 0.1% Vitamin C 6.4%
Calcium 34.3% Iron 52.8%
*Based on a 2000 Calorie diet
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.