Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, asian spiced sesame soy chicken (sans the xiao xing). It is one of my favorites food recipes. This time, I will make it a little bit tasty. 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. Asian Spiced Sesame Soy Chicken (sans the xiao xing) is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first 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 it.
The ingredients needed to make Asian Spiced Sesame Soy Chicken (sans the xiao xing):
- Prepare Good for 3 chicken quarters (thigh with leg)
- Make ready Brine
- Prepare Water, enough to submerge chicken
- Make ready 6-7 tablespoon heaps of salt
- Make ready Chicken Rub
- Make ready Salt
- Get Pepper
- Take Dash cinnamon
- Get Sauce to cook it in
- Prepare 4 Tbsp Oyster Sauce
- Take 1 Tbsp regular Soy Sauce
- Prepare 1 Tbsp Soy Liquid Seasoning (I use Knorr)
- Get 1 Tbsp Red Wine Vinegar
- Make ready 1 Tbsp Sesame Oil
- Prepare 2-3 big pinches of brown sugar
- Make ready 10 Tbsp water
- Make ready 2 clove (spice) pieces
- Take 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
- Get 2-3 T Cooking oil
- Prepare Few drops Sesame oil
- Make ready Garnish / Side (optional)
- Get 3-4 bunches Pechay
- Get Sprinkle of All Purpose Seasoning powder
- Get 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 exceptional food asian spiced sesame soy chicken (sans the xiao xing) recipe. Thanks so much for your time. I’m confident that you can 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 family, colleague and friends. Thank you for reading. Go on get cooking!
