Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, asian spiced sesame soy chicken (sans the xiao xing). It is one of my favorites food recipes. This time, I am going to make it a 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 is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Asian Spiced Sesame Soy Chicken (sans the xiao xing) is something that I have loved my entire life.
To get started with this particular 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 cook that.
The ingredients needed to make Asian Spiced Sesame Soy Chicken (sans the xiao xing):
- Get Good for 3 chicken quarters (thigh with leg)
- Get Brine
- Prepare Water, enough to submerge chicken
- Get 6-7 tablespoon heaps of salt
- Prepare Chicken Rub
- Get Salt
- Prepare Pepper
- Make ready Dash cinnamon
- Take Sauce to cook it in
- Prepare 4 Tbsp Oyster Sauce
- Get 1 Tbsp regular Soy Sauce
- Prepare 1 Tbsp Soy Liquid Seasoning (I use Knorr)
- Take 1 Tbsp Red Wine Vinegar
- Prepare 1 Tbsp Sesame Oil
- Get 2-3 big pinches of brown sugar
- Take 10 Tbsp water
- Make ready 2 clove (spice) pieces
- Make ready 4 cloves garlic, crushed
- Make ready 2 small-medium onions, sliced
- Prepare 1 dried bay leaf or laurel leaf
- Prepare 1 green chili sliced in middle
- Make ready To Brown
- Make ready 2-3 T Cooking oil
- Take Few drops Sesame oil
- Get 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 with this special food asian spiced sesame soy chicken (sans the xiao xing) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
