How to Prepare Award-winning Asian Spiced Sesame Soy Chicken (sans the xiao xing)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, asian spiced sesame soy chicken (sans the xiao xing). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Asian Spiced Sesame Soy Chicken (sans the xiao xing) Recipe by SpottedByD - Cookpad Asian Spiced Sesame Soy Chicken (sans the xiao xing) Brining while thawing makes this dish truly delicious and succulent. Today, I will show you a way to make a special dish, butternut farcie boulgour poireaux lardons. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique.

To get started with this particular recipe, we have to 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 cook it.

The ingredients needed to make Asian Spiced Sesame Soy Chicken (sans the xiao xing):

1. Prepare Good for 3 chicken quarters (thigh with leg)
2. Make ready Brine
3. Get Water, enough to submerge chicken
4. Make ready 6-7 tablespoon heaps of salt
5. Get Chicken Rub
6. Get Salt
7. Make ready Pepper
8. Make ready Dash cinnamon
9. Make ready Sauce to cook it in
10. Get 4 Tbsp Oyster Sauce
11. Take 1 Tbsp regular Soy Sauce
12. Get 1 Tbsp Soy Liquid Seasoning (I use Knorr)
13. Prepare 1 Tbsp Red Wine Vinegar
14. Make ready 1 Tbsp Sesame Oil
15. Take 2-3 big pinches of brown sugar
16. Prepare 10 Tbsp water
17. Prepare 2 clove (spice) pieces
18. Take 4 cloves garlic, crushed
19. Take 2 small-medium onions, sliced
20. Take 1 dried bay leaf or laurel leaf
21. Make ready 1 green chili sliced in middle
22. Make ready To Brown
23. Prepare 2-3 T Cooking oil
24. Prepare Few drops Sesame oil
25. Prepare Garnish / Side (optional)
26. Make ready 3-4 bunches Pechay
27. Get Sprinkle of All Purpose Seasoning powder
28. Prepare Dash Salt
29. Make ready Dash Sesame Oil

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Instructions to make Asian Spiced Sesame Soy Chicken (sans the xiao xing):

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Set aside the remaining chicken sauce/drippings in the pot.
7. 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.
8. Plate the chicken, caramelized side up. Serve with the sauce/drippings on the side, if desired.

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