Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, asian spiced sesame soy chicken (sans the xiao xing). One of my favorites food recipes. For mine, 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 recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Asian Spiced Sesame Soy Chicken (sans the xiao xing) is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook 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)
- Get Brine
- Prepare Water, enough to submerge chicken
- Make ready 6-7 tablespoon heaps of salt
- Get Chicken Rub
- Get Salt
- Get Pepper
- Make ready Dash cinnamon
- Make ready Sauce to cook it in
- Make ready 4 Tbsp Oyster Sauce
- Make ready 1 Tbsp regular Soy Sauce
- Make ready 1 Tbsp Soy Liquid Seasoning (I use Knorr)
- Take 1 Tbsp Red Wine Vinegar
- Get 1 Tbsp Sesame Oil
- Prepare 2-3 big pinches of brown sugar
- Get 10 Tbsp water
- Take 2 clove (spice) pieces
- Prepare 4 cloves garlic, crushed
- Take 2 small-medium onions, sliced
- Prepare 1 dried bay leaf or laurel leaf
- Get 1 green chili sliced in middle
- Take To Brown
- Take 2-3 T Cooking oil
- Take Few drops Sesame oil
- Make ready Garnish / Side (optional)
- Prepare 3-4 bunches Pechay
- Get Sprinkle of All Purpose Seasoning powder
- Get 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 is going to wrap this up for this exceptional food asian spiced sesame soy chicken (sans the xiao xing) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
