Teahouse Chicken and Rice

READY IN: 2hrs 25mins
Recipe by CJAY

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.

Top Review by evelyn/athens

A tasty version of sticky-style chicken recipes. I used all drumsticks. The marinade was well thought-out, including sweet/savoury/tart elements. A little too much heat for us. Thank you chef, and good luck in the contest.

Ingredients Nutrition

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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