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Before you jump to Tea & Soy Sauce Braised Chicken recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
Are you seeking to get rid of weight or simply improve your health? If you are, you will want to take a good look at your eating habits. Seeing the foods which you eat and the fat and calories that you take in is a great way to keep on a happy and healthy path.
Eating healthy is most likely the toughest when dining out. Lunch menus are often stocked full of appealing images, but often missing from these is the important information, such complete carbs and fat. For that reason, you may find it difficult to make healthy decisions from a lunch menu.
The first step in making healthy decisions from a dinner menu is choosing your location wisely. If you have several alternatives, when seeking to dine out, it’s essential that you give each choice a quick examination. Although fast food institutions have started to incorporate healthy foods and foods in their menus, you might find it a lot much easier to eat healthy at a conventional family restaurant.
You could also make healthy decisions from a lunch menu by looking for a healthy eating area. As the foods which we eat are still a controversy surrounded by debate, many restaurants have begun developing healthy eating sections in their menus. These sections are often full of low calorie meals and side dishes, as well as those that are low in fats or saturated fats.
Using your very best judgment is another one of many ways you are able to make healthy decisions from a lunch menu. This is best done by analyzing dinner pictures onto a single menu. It is also advised that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, then be sure to ask for a reduced amount.
Talking of requesting for a reduced amount, you might want to ask any questions which you have. Would you like to know if the restaurant includes low fat sweet, sour cream, or sweet? You will not want to assume they dotherefore, you are going to want to request your server. In fact, you can also want to ask about calories and fat. Many restaurants will have brochures on hand outlining each dish that they serve, including ingredients, calories, and fat. But this information isn’t always easily available to consumers.
Even if after taking the above mentioned approaches, you are not able to locate satisfying healthy meals on your lunch menu, then you may choose to purchase a healthy side dish or drink. Water is a great option, especially when compared to soda. Salads make excellent side dishes, particularly the ones that are consumed without a salad dressing or dressing salad dressingtable. Needless to say, you may want to take more steps to make sure that you decide on a healthy mealbut should you decide to forgo low calories for taste, then require additional measures to make certain that you receive some nutrition.
We hope you got insight from reading it, now let’s go back to tea & soy sauce braised chicken recipe. You can cook tea & soy sauce braised chicken using 13 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Tea & Soy Sauce Braised Chicken:
- Get 2.5 pounds bone-in, skin-on chicken
- Provide 1 teaspoons kosher salt
- Use 1 teaspoon black pepper
- Prepare 2 Tablespoons oil
- You need 1 inch segment of ginger root, sliced into 1/8" discs
- Use 1/2 large onion (brown or white), cut into 1/4" slices
- Get 4-5 cloves garlic, crushed
- Prepare 2-3 Tablespoons tea (I used oolong, but you could use other plain green or black varieties)
- Get 1 +1/4 cup water
- Take 1/8 cup Chinkiang or balsamic vinegar
- Use 1/4 cup soy sauce
- You need 3 Tablespoons packed brown sugar
- Take 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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