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Tea & Soy Sauce Braised Chicken
Tea & Soy Sauce Braised Chicken

Before you jump to Tea & Soy Sauce Braised Chicken recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.

We are very mindful that having healthy snacks can help us feel better in our bodies. Whenever we eat more healthy foods and a smaller amount of the detrimental ones we generally feel much better. Eating more vegetables helps you feel better than eating a piece of pizza. Sometimes it’s difficult to find wholesome foods for something to eat between meals. Shopping for snack foods can be a difficult task because you have so many options. Why not try one of the following wholesome snacks the next time you need some extra energy?

Just about the most popular snacks is yogurt. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. Low fat yogurt would make a wonderful snack, however. It is a protein-rich supply of wholesome nutritional vitamins. Yogurt is simple for the human body to digest and, dependent on the type of culture used to make the yogurt youre eating, can also help manage your digestive system. Yogurt combines perfectly with nuts along with seeds. This minimizes your sugar consumption without lowering the taste of your snack.

You will find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthy doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to tea & soy sauce braised chicken recipe. To make tea & soy sauce braised chicken you need 13 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Tea & Soy Sauce Braised Chicken:
  1. Prepare 2.5 pounds bone-in, skin-on chicken
  2. Get 1 teaspoons kosher salt
  3. Use 1 teaspoon black pepper
  4. Prepare 2 Tablespoons oil
  5. Take 1 inch segment of ginger root, sliced into 1/8" discs
  6. Provide 1/2 large onion (brown or white), cut into 1/4" slices
  7. Take 4-5 cloves garlic, crushed
  8. Get 2-3 Tablespoons tea (I used oolong, but you could use other plain green or black varieties)
  9. Provide 1 +1/4 cup water
  10. Provide 1/8 cup Chinkiang or balsamic vinegar
  11. Use 1/4 cup soy sauce
  12. You need 3 Tablespoons packed brown sugar
  13. Use 1 green onion, julienned (or cut in thin strips) and julienned ginger for garnish and added flavor
Instructions to make Tea & Soy Sauce Braised Chicken:
  1. Season the chicken on both sides with the salt and pepper.
  2. In a large pot/pan (this one's a 13" saute), bring the 2 Tablespoons of oil to medium high heat and brown and sear the chicken, about 3 minutes per side.
  3. Put the chicken aside and saute the aromatics (onions, ginger, garlic) in the pan until the onions just begin to turn translucent.
  4. Deglaze the pan with 1/4 cup of water, soy sauce and vinegar, making sure to scrape all the fond (the yummy bits left sticking to the pan after you sear the chicken) off the bottom, and add the tea.
  5. Lower the heat to medium low, pour in the rest of the water, stir in the brown sugar, and add the chicken - SKIN SIDE DOWN - and simmer, partially covered (leaving about a half inch crack to allow steam to escape) for 20 minutes. Because heat builds and accumulates during the simmering process, it's a good idea to stir the chicken and check the temp once in a while to make sure it's not getting so hot that the chicken and/or sauce are burning and sticking to the bottom of the pan.
  6. After simmering for 20 minutes, flip the chicken over, SKIN SIDE UP (this is important, as you need to give the skin some time to dry out before going under the broiler) and simmer another 20 minutes. At this point, preheat the oven to BROIL.
  7. Once the chicken has simmered 40 minutes total, take it off the stove top and place it under the broiler so that the tops of the chicken are 3 to 4 inches from the heat element so the skin can char and crisp, about 2 minutes (check after about a minute and a half, and every 10 seconds thereafter - stuff can go from perfectly charred and caramelized to burnt beyond recognition very quickly under the broiler).
  8. Plate with the julienned green onions and ginger sprinkled on top. I like to serve this with steamed jasmine rice, green beans stir-fried in a sweet, caramelized oyster sauce with some garlic, and baby bok choy stir-fried with oyster sauce, garlic and just a hint of ginger.

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