How to Prepare Favorite Tea & Soy Sauce Braised Chicken

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, How to Prepare Homemade Tea & Soy Sauce Braised Chicken. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Tea & Soy Sauce Braised Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tea & Soy Sauce Braised Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tea & Soy Sauce Braised Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tea & Soy Sauce Braised Chicken estimated approx 60 minutes.

To begin with this particular recipe, we must prepare a few components. You can have Tea & Soy Sauce Braised Chicken using 13 ingredients and 8 steps. Here is how you can achieve it.

This Tea & Soy Sauce Braised Chicken is a great dish for a weeknight meal or casual dinner party with its budget- and palate-friendly but subtly complex flavor profile; a short, easily subbed and somewhat fused ingredient list; and a beautiful presentation with little fuss. This recipe goes from stovetop to oven, so you'll need either a large ovensafe pot or pan to go directly into the oven from the stove, or a pot/pan in which to sear and braise the chicken, and an oven safe dish in which to broil the skin. You could go without the broiling step, and the dish will still be delicious, but you'll miss out on that beautifully crisped and slightly charred chicken skin that I love so well (too much, maybe).

Ingredients and spices that need to be Prepare to make Tea & Soy Sauce Braised Chicken:

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

Steps to make 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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So that is going to wrap it up for this special food How to Prepare Homemade Tea & Soy Sauce Braised Chicken. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!