Adopted from Dr OZ’s show, so obviously it has to be healthy…
The other day I watched Dr OZ’s show, in that Dr OZ recommended a healthy braised chicken recipe especially for winter. The ingredients used in this recipe are not new to us, but the combination of the aromatic spices used helps to boost our immunity to fight against cold and flu. In the original recipe, they used chicken stock and whole chicken with skin-on. When I started making this dish, as usual I gave my healthy twist. I skipped the chicken stock and used water. I even removed the skin from the chicken, since the chicken was braised in the water for about 40 minutes the chicken flavors will get into the water and hence we can avoid adding store bought chicken stock. The recipe even called for Daikon, I didn’t have it so I skipped that too. If you have daikon which is a famous Japanese white radish, do add that along with the other veggies as it is good for our health.
This dish is absolutely perfect for winter and is a complete meal. You get to enjoy the chicken, veggies and the soup. The aromatic spices added into this dish imparted an unbelievable flavor to the chicken and the soup. Even without the addition of chicken stock, the soup tasted phenomenal. After a huge bowl of this dish, my senses opened up literally and I felt refreshed and amazing. A great dish to have while down with flu/cold, during cold winter or on any day, this dish is guaranteed to make you feel better.
Lemongrass-Aromatic Spices Braised Chicken
Ingredeints
- Olive oil- 2 tbsp
- Carrot, diced- 3 large
- Celery, diced- 3 stalks
- Onion, diced- 2 large
- Lemon grass, stalks smashed- 3 stalks
- Ginger, chopped – 3 inch slice
- Turmeric powder- 1 tsp
- Whole black pepper corns- 1 tsp
- Star Anise- 2
- Ground pepper- 1/4 tsp or as required
- Thai red chili, halved – 2
- Water- 3 cups
- Chicken leg and thigh piece- 4 (or use any chicken pieces)
- Salt- to taste
Instruction
- I used chicken leg and thigh pieces, I removed the skin and the fat on it. You could keep the skin if you prefer.
- Heat a large pan or soup pot, add olive oil.
- Add the veggies: carrots, celery and onions, saute for a minute.
- Dice the white part of the lemon grass at the bottom end.
- Using a rolling pin slightly smash the lemongrass to release the flavor in it.
- Add the lemon grass and ginger to the veggies, saute for a minute.
- Now, add turmeric powder, pepper corns, star anise, chilies and ground pepper, combine well.
- Add water and salt to taste.
- Let the water come to a boil.
- Gently drop the chicken into the water.
- Cover and cook on low heat for about 40 minutes till the chicken has cooked well.
- After 40 minutes, open the lid and check the chicken with a fork, if it’s fork tender it’s cooked well.
- Taste the soup and add salt or ground pepper if needed.
- While serving, ladle the soup along with the veggies into a large bowl plate and place the chicken in the soup.
- Enjoy while it’s warm and experience the magic!
Tips:
- If you have daikon (white radish) add that too.
- You could use chicken stock instead of water, use low sodium stock.
- Make sure to cook in a large pot.
- Olive oil- 2 tbsp
- Carrot, diced- 3 large
- Celery, diced- 3 stalks
- Onion, diced- 2 large
- Lemon grass, stalks smashed- 3 stalks
- Ginger, chopped - 3 inch slice
- Turmeric powder- 1 tsp
- Whole black pepper corns- 1 tsp
- Star Anise- 2
- Ground pepper- ¼ tsp or as required
- Thai red chili, halved - 2
- Water- 3 cups
- Chicken leg and thigh piece- 4 (or use any chicken pieces)
- Salt- to taste
- I used chicken leg and thigh pieces, I removed the skin and the fat on it. You could keep the skin if you prefer.
- Heat a large pan or soup pot, add olive oil.
- Add the veggies: carrots, celery and onions, saute for a minute.
- Dice the white part of the lemon grass at the bottom end.
- Using a rolling pin slightly smash the lemongrass to release the flavor in it.
- Add the lemon grass and ginger to the veggies, saute for a minute.
- Now, add turmeric powder, pepper corns, star anise, chilies and ground pepper, combine well.
- Add water and salt to taste.
- Let the water come to a boil.
- Gently drop the chicken into the water.
- Cover and cook on low heat for about 40 minutes till the chicken has cooked well.
- After 40 minutes, open the lid and check the chicken with a fork, if it's fork tender it's cooked well.
- Taste the soup and add salt or ground pepper if needed.
- While serving, ladle the soup along with the veggies into a large bowl plate and place the chicken in the soup.
- Enjoy while it's warm and experience the magic!
•You could use chicken stock instead of water, use low sodium stock.
•Make sure to cook in a large pot.
