Teahouse Chicken and Rice

• 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)

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.

chicken, chicken, boiling water, black tea bags, green onions, olive oil, lemon juice, syrup, ginger, red pepper, soy sauce, garlic, cornstarch, hoisin sauce, long grain rice

Taken from www.food.com/recipe/teahouse-chicken-and-rice-479446 (may not work)