How to Make Homemade Asian Spiced Sesame Soy Chicken (sans the xiao xing)
by Harvey Reeves
Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, asian spiced sesame soy chicken (sans the xiao xing). It is one of my favorites. 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 current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Asian Spiced Sesame Soy Chicken (sans the xiao xing) is something that I have loved my whole life. They’re fine and they look wonderful.
To begin 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):
Take Good for 3 chicken quarters (thigh with leg)
Prepare Brine
Take Water, enough to submerge chicken
Prepare 6-7 tablespoon heaps of salt
Take Chicken Rub
Prepare Salt
Take Pepper
Make ready Dash cinnamon
Make ready Sauce to cook it in
Prepare 4 Tbsp Oyster Sauce
Prepare 1 Tbsp regular Soy Sauce
Make ready 1 Tbsp Soy Liquid Seasoning (I use Knorr)
Make ready 1 Tbsp Red Wine Vinegar
Make ready 1 Tbsp Sesame Oil
Prepare 2-3 big pinches of brown sugar
Make ready 10 Tbsp water
Take 2 clove (spice) pieces
Make ready 4 cloves garlic, crushed
Take 2 small-medium onions, sliced
Make ready 1 dried bay leaf or laurel leaf
Make ready 1 green chili sliced in middle
Prepare To Brown
Get 2-3 T Cooking oil
Get Few drops Sesame oil
Take Garnish / Side (optional)
Prepare 3-4 bunches Pechay
Take Sprinkle of All Purpose Seasoning powder
Prepare 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 it up for this exceptional food asian spiced sesame soy chicken (sans the xiao xing) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!