Asian Spiced Sesame Soy Chicken (sans the xiao xing)
Asian Spiced Sesame Soy Chicken (sans the xiao xing)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, asian spiced sesame soy chicken (sans the xiao xing). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Asian Spiced Sesame Soy Chicken (sans the xiao xing) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Asian Spiced Sesame Soy Chicken (sans the xiao xing) is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook asian spiced sesame soy chicken (sans the xiao xing) using 29 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Asian Spiced Sesame Soy Chicken (sans the xiao xing):
  1. Prepare Good for 3 chicken quarters (thigh with leg)
  2. Take Brine
  3. Make ready Water, enough to submerge chicken
  4. Get 6-7 tablespoon heaps of salt
  5. Take Chicken Rub
  6. Take Salt
  7. Prepare Pepper
  8. Take Dash cinnamon
  9. Get Sauce to cook it in
  10. Prepare 4 Tbsp Oyster Sauce
  11. Get 1 Tbsp regular Soy Sauce
  12. Prepare 1 Tbsp Soy Liquid Seasoning (I use Knorr)
  13. Prepare 1 Tbsp Red Wine Vinegar
  14. Prepare 1 Tbsp Sesame Oil
  15. Prepare 2-3 big pinches of brown sugar
  16. Make ready 10 Tbsp water
  17. Take 2 clove (spice) pieces
  18. Take 4 cloves garlic, crushed
  19. Take 2 small-medium onions, sliced
  20. Prepare 1 dried bay leaf or laurel leaf
  21. Make ready 1 green chili sliced in middle
  22. Take To Brown
  23. Get 2-3 T Cooking oil
  24. Make ready Few drops Sesame oil
  25. Take Garnish / Side (optional)
  26. Get 3-4 bunches Pechay
  27. Take Sprinkle of All Purpose Seasoning powder
  28. Get Dash Salt
  29. Take Dash Sesame Oil
Steps to make Asian Spiced Sesame Soy Chicken (sans the xiao xing):
  1. BRINE: Take out frozen chicken and soak it in water. Just enough water to keep all pieces submerged. Sprinkle salt all over on top of the chicken and around it. Set aside until thawed.
  2. RUB: Check chicken if completely thawed and now soft. Discard brine. Rub chicken with pepper and salt on all sides. Sprinkle a dash of cinnamon on the skin side, set aside.
  3. SAUCE TO COOK IN: Prepare pot, combine Sauce ingredients and bring to a boil. Add chicken with skin side up. Cover and bring to a boil again then lower heat, cooking for 20 minutes. Then flip all pieces to the other side and simmer another 20 minutes.
  4. PECHAY: with 10 minutes left on the clock, you can add the washed pechay on top of the chicken to steam, cover and continue cookingthe chicken.
  5. PECHAY : Turn off heat and transfer pechay on a heated non stick pan (while leaving the chicken in the pot, covered) and add a few drops of sesame oil all around, season with all purpose seasoning powder and dash of salt. Cover a couple minutes then transfer and arrange on a plate.
  6. Set aside the remaining chicken sauce/drippings in the pot.
  7. BROWNING: On the same non stick pan, with residue of sesame oil, add some cooking oil (just a couple tablespoons to lightly fry/brown) then fish out the chicken from the pot and skin side down, lightly caramelize it. Flip to the other side if you want both sides browned. Remember, don't over cook to keep the meat juicy.
  8. Plate the chicken, caramelized side up. Serve with the sauce/drippings on the side, if desired.

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