Fried Chicken Drumstick in Ginger Root

I love ginger fragrant ,scent and taste.Mature ginger roots are fibrous and nearly dry.Most of the time when I shop at Asian market I will pick few tuber of ginger for storage.So whenever I want to cook something with ginger,it's handy and I don't have to look high and low for it..But recently I was surprised when I saw our local Farm market do carry ginger! The price is no different compare with the one sell in Asian market..I remember when I was young ,my grandma love to used ginger extract to marinated her chicken before frying.Silly me,at that time I have no idea my grandma cooked Nyonya dish all the time,I didn't really learn from her.I only know my grandma came from Penang,worn sarong or kain sampin and kebaya.Well,today she is still a very healthy 87 year old woman but unfortunately she lost her sense of cooking .Here I would present you my own creation of Fried Chicken with Ginger..

Ingredients:
10 pieces chicken drumstick,slit about 2 inch and washed
2 tubers old ginger,about 4-5 inch sliced and crushed with mortar and pestle to extract the juice,set aside
6 cloves garlic,peeled and crushed to extract the juice
1 large onion or 5 shallots, peeled and crushed to extract juice
2 tbsp sea salt
2 tbsp sugar
1 tbsp ground white pepper
*marinated above ingredients for 3 hours or overnight*

For coating:
1 cup self raising flour
1/2 rice flour
1 tbsp salt
1 tbsp sugar
*combine above ingredients and mix well*
2 cup oil for frying
Method:
1:Heat oil in fryer or large skillet at medium heat.Coat marinated chicken drumstick with the flour mixture thoroughly ,then give a shake before place into the fryer.
2:Keep repeat the same procedure ,do not over crowded the fryer ,maybe 5 pieces of drumstick at one time.Fry for 15 minutes or until the chicken lightly golden brown.Use a sharp object like bamboo stick to pierce the drumstick to check the readiness...if the blood oozing out fry again for another 5 minutes or more.
3:Dish the chicken out and place on a paper towel to absorbs the oil before serve warm.
my beloved mortar and pestle