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Before you jump to Asian Spiced Sesame Soy Chicken (sans the xiao xing) recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.
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We hope you got benefit from reading it, now let’s go back to asian spiced sesame soy chicken (sans the xiao xing) recipe. You can cook asian spiced sesame soy chicken (sans the xiao xing) using 29 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Asian Spiced Sesame Soy Chicken (sans the xiao xing):
- Get Good for 3 chicken quarters (thigh with leg)
- Take Brine
- You need Water, enough to submerge chicken
- Provide 6-7 tablespoon heaps of salt
- You need Chicken Rub
- Prepare Salt
- Take Pepper
- Use Dash cinnamon
- Prepare Sauce to cook it in
- Prepare 4 Tbsp Oyster Sauce
- Provide 1 Tbsp regular Soy Sauce
- You need 1 Tbsp Soy Liquid Seasoning (I use Knorr)
- Use 1 Tbsp Red Wine Vinegar
- Take 1 Tbsp Sesame Oil
- Use 2-3 big pinches of brown sugar
- You need 10 Tbsp water
- Take 2 clove (spice) pieces
- Use 4 cloves garlic, crushed
- You need 2 small-medium onions, sliced
- Provide 1 dried bay leaf or laurel leaf
- Get 1 green chili sliced in middle
- Take To Brown
- Get 2-3 T Cooking oil
- Take Few drops Sesame oil
- Take Garnish / Side (optional)
- Prepare 3-4 bunches Pechay
- Provide Sprinkle of All Purpose Seasoning powder
- You need Dash Salt
- Provide 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.
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