Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, asian spiced sesame soy chicken (sans the xiao xing). It is one of my favorites. For mine, I’m gonna 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 well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Asian Spiced Sesame Soy Chicken (sans the xiao xing) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to 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):
- Make ready Good for 3 chicken quarters (thigh with leg)
- Get Brine
- Prepare Water, enough to submerge chicken
- Prepare heaps of salt
- Prepare Chicken Rub
- Prepare Salt
- Make ready Pepper
- Prepare cinnamon
- Make ready Sauce to cook it in
- Take Oyster Sauce
- Get regular Soy Sauce
- Prepare Soy Liquid Seasoning (I use Knorr)
- Get Red Wine Vinegar
- Prepare Sesame Oil
- Prepare big pinches of brown sugar
- Get water
- Take (spice) pieces
- Prepare garlic, crushed
- Make ready small-medium onions, sliced
- Get dried bay leaf or laurel leaf
- Make ready green chili sliced in middle
- Get To Brown
- Take Cooking oil
- Get Few drops Sesame oil
- Make ready Garnish / Side (optional)
- Get Pechay
- Get Sprinkle of All Purpose Seasoning powder
- Prepare Salt
- Get Sesame Oil
Step by Step 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’s going to wrap it up with this exceptional food asian spiced sesame soy chicken (sans the xiao xing) recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this site becomes “the place to be” when it comes to asian spiced sesame soy chicken (sans the xiao xing) cooking. Go on get cooking!
