Chicken With Hoisin Tea Sauce

From: Ice Cool Kitty

On Sep 24, 2009

This was easy and very tasty. The chicken came out very moist (I used chicken thighs). I made sure to use very little of the mixture for the marinade and therefore had enough sauce. This would also be terrific as a stir fry. Just slice chicken and add onions, peppers, etc. once the chicken is cooked. Pour the sauce over, stir, and heat through. Made for PRMR.

From: momaphet

On Jul 10, 2009

This was good, but didn't make anyone jump up and down. I found the ginger to be a bit too strong and the chicken didn't taste like much more then that and the soy. There wasn't much sauce left - maybe I put too much in the marinade, but it didn't seem like there would be enough for that with less, so I ended up adding some Yoshida sauce to it; I also skipped thickening the sauce so it would go further. I cooked the chicken on the grill and served it with steamed rice and broccoli. Made for the Comfort Cafe July 09

From: KateL

On Sep 13, 2008

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.

From: Karen Elizabeth

On Nov 18, 2009

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, I used dry sherry instead. I 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!