Chicken With Hoisin Tea Sauce

Submitted by Maito

"This is much adapted from a Ming Tsai duck recipe. It is delicious! Times are estimates (does not include time for marinating)."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 2

ingredients

• 2 slices fresh ginger, minced
• 1 garlic clove, minced
• 1 scallion, sliced, divided use
• 1⁄4 cup soy sauce (I used reduced sodium)
• 2 tablespoons sake
• 1 tablespoon hoisin sauce
• 2 tablespoons brewed tea (very strong, I used decaff white and green)
• 2 teaspoons brown sugar
• 2 boneless skinless chicken breasts
• 1⁄2 tablespoon cornstarch, in
• 1 tablespoon cold water

directions

1. Combine ginger, garlic, half of scallion, soy sauce, sake, hoisin sauce and tea.
2. 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. Remove chicken and barbecue (or bake) until cooked through.
4. 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.

Reviews

[mersaydees]

Delicious! Unusual! Fast! Yeah! My kind of meal! I used green tea and served with some stir fried veggies. Thanks, Maito! Made for PRMR.

 

[Lavender Lynn]

This was really good and enjoyed by all, except that one didn't care for the strong ginger flavor. The sauce thickened more than expected and very quickly, so I would suggest half the cornstarch next time. Luxurious in appearance and flavor, this was an excellent supper and whatever nit-picking I may do is lost in the excellence of the whole plate.

 

[Halcyon Eve]

Mmmmmm! This was wonderful--delicious and easy to make. I used chicken thighs (my DH and DS prefer them), and I used Shaohsing Chinese rice wine instead of sake (thought it would go better), strong black tea, reduced-sodium soy sauce, and subbed tapioca flour for the cornstarch (due to food intolerance). I used a bit too much tapioca flour, so it was a bit too thick--but that was my fault. The chicken smelled like heaven baking in the oven, and was even better served with the sauce. It tasted a little--but not quite--like teriyaki. I served it with steamed rice and sauteed broccoli, carrots, and snow peas with ginger & orange. It was all very good, and I'm expecting this recipe to be a new standby for us. Thank you so much for posting, Maito! Made for Comfort Cafe January 2009.

 

[KateL]

5 Stars, upgraded after ate portions from the freezer. This was very tasty, and improved from 4 stars when first made to a "Wowee" when reheating from the freezer. I made as directed, using very strong decaf Sencha (green) tea and regular sake. I chose to bake the chicken after marinating 1.25 hours. All I know is, DH would insist that I make 3 times as much sauce for his rice and veggies (but the reheated portion yielded more fluid sauce); the sauce was nice and thick, and a beautiful color. As "the slowest chopper in the Western Hemisphere", I usually order Chinese out, so this was a new experience for me. This was certainly simple, so maybe I'll try a good oolong tea next time. Maito, thanks for posting this. Made for Please Review My Recipe.

 

[Noo8820]

Mmmm..this was delicious.A very simple dish that produced such great flavours.I did have to substitute the sake for dry sherry (sorry) and I used green tea.We served it very simply with some steamed rice.A really classy dish,that we thoroughly enjoyed.Thanks so much Maito.