9 Reviews of Chicken With Hoisin Tea Sauce

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: Halcyon Eve

On Jan 8, 2009

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.

From: Noo

On Aug 25, 2008

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.

From: mersaydees

On Sep 29, 2008

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

From: Chef #355951

On Jan 10, 2009

We enjoyed this with rice and steamed veggies for dinner. The marinade was great and would love to try this grilled. The sauce was thick for me and added a little orange juice to it to thin it. I think I would prefer this grilled with no sauce or just use the sauce as a dipping sauce--no thickener.

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!

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: Lavender Lynn

On Jul 9, 2009

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.

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