Teahouse Chicken and Rice |
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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 4 |
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A marinade made with black tea and other Asian ingredients is served with broiled chicken legs and wings on a bed of steamed rice for an easy to make and delightful meal. Ingredients:
4 chicken legs |
4 chicken wings |
3/4 cup boiling water |
2 black tea bags |
3 tablespoons green onions, chopped fine |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1 tablespoon dark karo syrup |
1 1/2 teaspoons minced ginger |
1 teaspoon red pepper flakes |
1 tablespoon soy sauce |
3 garlic cloves, minced |
2 teaspoons cornstarch (mixed with 2 tsp. water) |
2 tablespoons hoisin sauce |
1 cup long grain rice, steamed (i used rice cooker) |
Directions:
1. Steep tea in boiling water for 2- 3 minutes. Remove tea bags. Add green onions, oil, lemon juice, soy sauce,Karo syrup, red pepper flakes, minced ginger and garlic. Stir and set aside.
2. In a plastic bag, add chicken pieces and marinade. Marinate for 2 hours or longer. Remove chicken from marinade (reserve marinade) and place on foil-lined broiler pan. Broil about 25 minutes or until done, turning twice.
3. Place marinade in small saucepan and bring to a boil. Add cornstarch slurry and hoisin sauce. Cook until thickened.
4. To serve: Place scoop of steamed rice in center of plate. Put 2 pieces of chicken over rice and drizzle with sauce. Serve extra sauce on the side.
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