Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, asian spiced sesame soy chicken (sans the xiao xing). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Asian Spiced Sesame Soy Chicken (sans the xiao xing) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Asian Spiced Sesame Soy Chicken (sans the xiao xing) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to 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 can achieve that.

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

Steps 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.

So that is going to wrap it up for this exceptional food asian spiced sesame soy chicken (sans the xiao xing) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!