Teahouse Chicken and Rice

Ingredients

• 4 chicken legs
• 4 chicken wings
• 34 cup boiling water
• 2 black tea bags
• 3 tablespoons green onions
• chopped fine
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon Dark Karo syrup
• 1 12 teaspoons minced ginger
• 1 teaspoon red pepper flakes
• 1 tablespoon soy sauce
• 3 garlic cloves
• minced
• 2 teaspoons cornstarch (mixed with 2 tsp. water)
• 2 tablespoons hoisin sauce
• 1 cup long grain rice
• steamed (I used rice cooker)

Instructions

1. Steep tea in boiling water for 2- 3 minutes.
2. Remove tea bags.
3. Add green onions, oil, lemon juice, soy sauce,Karo syrup, red pepper flakes, minced ginger and garlic.
4. Stir and set aside.
5. In a plastic bag, add chicken pieces and marinade.
6. Marinate for 2 hours or longer.
7. Remove chicken from marinade (reserve marinade) and place on foil-lined broiler pan.
8. Broil about 25 minutes or until done, turning twice.
9. Place marinade in small saucepan and bring to a boil.
10. Add cornstarch slurry and hoisin sauce.
11. Cook until thickened.
12. To serve: Place scoop of steamed rice in center of plate.
13. Put 2 pieces of chicken over rice and drizzle with sauce.
14. Serve extra sauce on the side.