Steps to Prepare Homemade Asian Spiced Sesame Soy Chicken (sans the xiao xing)

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, asian spiced sesame soy chicken (sans the xiao xing). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Asian Spiced Sesame Soy Chicken (sans the xiao xing) Recipe by SpottedByD - Cookpad Asian Spiced Sesame Soy Chicken (sans the xiao xing) Brining while thawing makes this dish truly delicious and succulent. Today, I will show you a way to make a special dish, butternut farcie boulgour poireaux lardons. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique.

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

The ingredients needed to make Asian Spiced Sesame Soy Chicken (sans the xiao xing):

1. Take Good for 3 chicken quarters (thigh with leg)
2. Prepare Brine
3. Take Water, enough to submerge chicken
4. Take 6-7 tablespoon heaps of salt
5. Prepare Chicken Rub
6. Make ready Salt
7. Prepare Pepper
8. Make ready Dash cinnamon
9. Make ready Sauce to cook it in
10. Make ready 4 Tbsp Oyster Sauce
11. Take 1 Tbsp regular Soy Sauce
12. Prepare 1 Tbsp Soy Liquid Seasoning (I use Knorr)
13. Prepare 1 Tbsp Red Wine Vinegar
14. Take 1 Tbsp Sesame Oil
15. Get 2-3 big pinches of brown sugar
16. Make ready 10 Tbsp water
17. Get 2 clove (spice) pieces
18. Take 4 cloves garlic, crushed
19. Make ready 2 small-medium onions, sliced
20. Get 1 dried bay leaf or laurel leaf
21. Get 1 green chili sliced in middle
22. Make ready To Brown
23. Get 2-3 T Cooking oil
24. Make ready Few drops Sesame oil
25. Get Garnish / Side (optional)
26. Take 3-4 bunches Pechay
27. Take Sprinkle of All Purpose Seasoning powder
28. Get Dash Salt
29. Make ready Dash Sesame Oil

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Instructions 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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