Ingredients
-
2
-
1
-
1
-
1/4
-
2
-
1
-
2
-
2
-
2
-
1/2
-
1
-
-
-
-
Directions
Chicken With Hoisin Tea Sauce, This is much adapted from a Ming Tsai duck recipe It is delicious! Times are estimates (does not include time for marinating) , We enjoyed this, I doubled the recipe very successfully, and served it over steamed rice I did cut the chicken into bite size pieces, preferring to serve it that way Lacking sake, used dry sherry instead used rooibos tea for the tea, and I added some vegetables, namely one zucchini, cut into batons, a red pepper, finely sliced, and an onion, ditto I added the onion with the chicken, cooked in my wok, and added the other vegetables a few minutes later, to retain their crispness Good flavour and generous quantities, I had enough left for lunch today and I assure you, just as yum!! Thanks, Maito!
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Steps
|
1
Done
|
Combine Ginger, Garlic, Half of Scallion, Soy Sauce, Sake, Hoisin Sauce and Tea. |
|
2
Done
|
Reserve at Least Half of This For Your Sauce, Adding the Brown Sugar to It. Use Other Half to Marinate Chicken For at Least an Hour, in a Ziploc Bag in the Frig (this Cuts Down on the Amount of Marinade Needed). |
|
3
Done
|
Remove Chicken and Barbecue (or Bake) Until Cooked Through. |
|
4
Done
|
Pour Reserved Sauce Into a Small Pot and Bring to a Boil. Add Cornstarch and Water Mixture and Cook For a Couple Minutes, Until Slightly Thickened. Serve Chicken Topped With Reserved Scallions. I Paired This With Brown Rice and Cucumber Salad, but Any Veggie Would Probably Go Great With It. |
