Chicken With Hoisin Tea Sauce Recipe #320581
This is much adapted from a Ming Tsai duck recipe. It is delicious! Times are estimates (does not include time for marinating).
by Maito
30 min | 15 min prep
SERVES 2
- 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
- Combine ginger, garlic, half of scallion, soy sauce, sake, hoisin sauce and tea.
- 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).
- Remove chicken and barbecue (or bake) until cooked through.
- 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.
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5 stars