| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Main dish, Poultry |
8 |
Servings |
INGREDIENTS
| 16 |
|
Bags black tea; OR… Loose black tea leaves |
| 1 |
tb |
Brown sugar |
| 1 1/2 |
ts |
Fennel seed, crushed |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Black pepper |
| 4 |
|
Turkey thighs (about 1 lb. each), boned |
| 2/3 |
c |
Teriyaki Baste & Glaze (Kikkoman) |
| 3 |
tb |
Tomato ketchup |
| 2 |
|
Garlic cloves; pressed |
INSTRUCTIONS
Remove tea from bags; mix with next 5 ingredients. Cover bottom of large,
shallow foil-lined baking pan with mixture. Place thighs, skin side up,
on rack over tea mixture. Cover pan with foil; bake at 350 degrees F. 1
hour. Meanwhile, mix remaining 3 ingredients; set aside. Brush thighs
thoroughly with half of mixture; bake, uncovered, 20 minutes, skin side
down. Turn thighs over; brush with remaining mixture. Bake 30 minutes,
or until juices run clear when thighs are pierced with fork.
Makes 8 to 10 servings.
Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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