Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, asian spiced sesame soy chicken (sans the xiao xing). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Asian Spiced Sesame Soy Chicken (sans the xiao xing) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. 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 components. You can have 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):
- Get Good for 3 chicken quarters (thigh with leg)
- Take Brine
- Get Water, enough to submerge chicken
- Get 6-7 tablespoon heaps of salt
- Make ready Chicken Rub
- Get Salt
- Get Pepper
- Prepare Dash cinnamon
- Get Sauce to cook it in
- Take 4 Tbsp Oyster Sauce
- Get 1 Tbsp regular Soy Sauce
- Prepare 1 Tbsp Soy Liquid Seasoning (I use Knorr)
- Make ready 1 Tbsp Red Wine Vinegar
- Make ready 1 Tbsp Sesame Oil
- Get 2-3 big pinches of brown sugar
- Prepare 10 Tbsp water
- Prepare 2 clove (spice) pieces
- Prepare 4 cloves garlic, crushed
- Take 2 small-medium onions, sliced
- Prepare 1 dried bay leaf or laurel leaf
- Make ready 1 green chili sliced in middle
- Make ready To Brown
- Prepare 2-3 T Cooking oil
- Prepare Few drops Sesame oil
- Take Garnish / Side (optional)
- Take 3-4 bunches Pechay
- Get Sprinkle of All Purpose Seasoning powder
- Prepare Dash Salt
- Take Dash Sesame Oil
Steps to make Asian Spiced Sesame Soy Chicken (sans the xiao xing):
- 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.
- 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.
- 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.
- 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.
- 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.
- Set aside the remaining chicken sauce/drippings in the pot.
- 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.
- Plate the chicken, caramelized side up. Serve with the sauce/drippings on the side, if desired.
So that is going to wrap it up for this special food asian spiced sesame soy chicken (sans the xiao xing) recipe. Thanks so much for reading. I’m confident you can 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!
