1 onion, diced
3 carrots, grated
2 tablespoons dill weed
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground sage
1/2 teaspoon salt
2 tablespoons crushed cornflakes cereal
1 tablespoon ginger ale
Place onion, carrot, dill, and paprika in a heatproof container. Cover container, and refrigerate for 2 to 3 hours. Drain liquid.
Toss chicken with hot ginger sauce, wheat germ, and cornflakes. Crumble cereal. Garnish with crushed cornflakes and ginger ale.