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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, asian spiced sesame soy chicken (sans the xiao xing). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Asian Spiced Sesame Soy Chicken (sans the xiao xing) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Asian Spiced Sesame Soy Chicken (sans the xiao xing) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must 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 that.

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