Here is how Tea & Soy Sauce Braised Chicken may help you in weight reduction
Weight administration needs constant efforts. In case you are somebody attempting to shed some additional kilos then it is advisable to always be on your toes. Watching your calorie intake and likewise sticking to a balanced eating regimen is the key to an efficient weight reduction routine. It turns into actually hectic to strike that proper balance between taste and well being and therefore, we have to find an in-between solution the place taste meets well being.
Don’t fear it isn't troublesome in any respect. You simply want to decide on the correct components. Like Proteins! As you already must be knowing, protein is the constructing block of cell and is accountable for repairing the damaged tissues and muscle tissues. It's also a super-powerful nutrient that helps in inducing satiety and stimulates weight reduction. Due to this fact, consuming a high-protein weight loss plan will help you in reducing weight successfully.
Before you jump to Tea & Soy Sauce Braised Chicken recipe, you may want to read this short interesting healthy tips about Foods That Are Good For Your Heart.
You already have some knowledge of how essential it is to have a healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy either. You already understand that daily exercise and a healthy lifestyle are imperative in terms of the overall health of your heart. Did you already know, however, that there are several foods that can help your heart be healthy? Continue reading to find out which foods are best for your heart.
Beans, believe it or not, are very good for the health of your heart. Sure, the after-effects of consuming beans could not be the best for your nose, but they are very healthy for you. It doesn’t mean, however, that merely consuming beans will undo the harmful effects of eating junk foods or make your heart better by magic. What this means is that substituting in edamame or red beans for the chicken on your salad or consuming a soy burger in place of the hamburger is what you should do. Fortunately, beans are very tasty and who knows…you might not even miss consuming the real beef or chicken.
There are tons of foods that you can include in your diet that will be beneficial for your body. The truth is that all the foods that we’ve mentioned here can help your body in lots of different ways. They are essentially beneficial for the heart, however. Try to introduce these foods into your diet every day. Your heart will benefit greatly!
We hope you got benefit from reading it, now let’s go back to tea & soy sauce braised chicken recipe. To cook tea & soy sauce braised chicken you need 13 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Tea & Soy Sauce Braised Chicken:
- Get 2.5 pounds bone-in, skin-on chicken
- Take 1 teaspoons kosher salt
- Take 1 teaspoon black pepper
- Use 2 Tablespoons oil
- Get 1 inch segment of ginger root, sliced into 1/8" discs
- Prepare 1/2 large onion (brown or white), cut into 1/4" slices
- Provide 4-5 cloves garlic, crushed
- Get 2-3 Tablespoons tea (I used oolong, but you could use other plain green or black varieties)
- Prepare 1 +1/4 cup water
- Get 1/8 cup Chinkiang or balsamic vinegar
- Get 1/4 cup soy sauce
- You need 3 Tablespoons packed brown sugar
- Provide 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:
- Season the chicken on both sides with the salt and pepper.
- 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.
- Put the chicken aside and saute the aromatics (onions, ginger, garlic) in the pan until the onions just begin to turn translucent.
- 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.
- 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.
- 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.
- 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).
- 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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