Hello everybody, hope you’re having an incredible 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’m gonna make it a little bit unique. This is gonna smell and look delicious.
Asian Spiced Sesame Soy Chicken (sans the xiao xing) is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Asian Spiced Sesame Soy Chicken (sans the xiao xing) is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first 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 that.
The ingredients needed to make Asian Spiced Sesame Soy Chicken (sans the xiao xing):
- Get Good for 3 chicken quarters (thigh with leg)
- Make ready Brine
- Get Water, enough to submerge chicken
- Get 6-7 tablespoon heaps of salt
- Make ready Chicken Rub
- Get Salt
- Get Pepper
- Make ready Dash cinnamon
- Get Sauce to cook it in
- Make ready 4 Tbsp Oyster Sauce
- Take 1 Tbsp regular Soy Sauce
- Take 1 Tbsp Soy Liquid Seasoning (I use Knorr)
- Take 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
- Prepare 2 small-medium onions, sliced
- Get 1 dried bay leaf or laurel leaf
- Prepare 1 green chili sliced in middle
- Get To Brown
- Get 2-3 T Cooking oil
- Get Few drops Sesame oil
- Make ready Garnish / Side (optional)
- Prepare 3-4 bunches Pechay
- Take Sprinkle of All Purpose Seasoning powder
- Take Dash Salt
- Make ready Dash Sesame Oil
Instructions 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’s going to wrap it up for this special food asian spiced sesame soy chicken (sans the xiao xing) recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
