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

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tea & soy sauce braised chicken. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Tea & Soy Sauce Braised Chicken is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Tea & Soy Sauce Braised Chicken is something that I’ve loved my entire life. They’re nice and they look fantastic.

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured or fresh leaves of the Camellia sinensis, an evergreen shrub native to East Asia. The history of tea is long and complex, spreading across multiple cultures over the span of thousands of years. This subreddit is for discussion of beverages made from soaking camellia sinensis leaves (or twigs) in water, and, to a lesser extent, herbal.

To get started with this particular recipe, we have to prepare a few ingredients. You can have tea & soy sauce braised chicken using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Tea & Soy Sauce Braised Chicken:
  1. Take 2.5 pounds bone-in, skin-on chicken
  2. Get 1 teaspoons kosher salt
  3. Prepare 1 teaspoon black pepper
  4. Take 2 Tablespoons oil
  5. Get 1 inch segment of ginger root, sliced into 1/8" discs
  6. Get 1/2 large onion (brown or white), cut into 1/4" slices
  7. Get 4-5 cloves garlic, crushed
  8. Take 2-3 Tablespoons tea (I used oolong, but you could use other plain green or black varieties)
  9. Prepare 1 +1/4 cup water
  10. Get 1/8 cup Chinkiang or balsamic vinegar
  11. Take 1/4 cup soy sauce
  12. Get 3 Tablespoons packed brown sugar
  13. Make ready 1 green onion, julienned (or cut in thin strips) and julienned ginger for garnish and added flavor

Pumpkin Chai Tea for Fall Click for the recipe!, Japan: A Tea Loving Country Read about Japan's long history with tea, Tea Brands Click to read about all of the different brands, Tea at Night Click for. Looking for online definition of TEA or what TEA stands for? TEA is listed in the World's largest and most authoritative dictionary database of abbreviations and acronyms. Most of us have no choice but to stay at home.

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.

Some of us are working from home. Either way, going outdoors and gathering is not an option. What if we told you that tea. At iN-TEA we specialize in bringing you the best teas from the most remote corners of the world and fitting you to a tea that meets all your tea needs. A page for describing UsefulNotes: Tea And Tea Culture. (.) It's the final ten percent of the cup of tea that you'll get people calling each other heretics for adding the milk (not cream) first, or whether to.

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