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
