Hey everyone, it is Jim, welcome to our recipe site. 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. This time, I will 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 recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Asian Spiced Sesame Soy Chicken (sans the xiao xing) is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. 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):

1. Take Good for 3 chicken quarters (thigh with leg)
2. Prepare Brine
3. Take Water, enough to submerge chicken
4. Get heaps of salt
5. Make ready Chicken Rub
6. Prepare Salt
7. Get Pepper
8. Take cinnamon
9. Make ready Sauce to cook it in
10. Prepare Oyster Sauce
11. Take regular Soy Sauce
12. Prepare Soy Liquid Seasoning (I use Knorr)
13. Make ready Red Wine Vinegar
14. Make ready Sesame Oil
15. Take big pinches of brown sugar
16. Get water
17. Make ready (spice) pieces
18. Make ready garlic, crushed
19. Prepare small-medium onions, sliced
20. Take dried bay leaf or laurel leaf
21. Get green chili sliced in middle
22. Get To Brown
23. Get Cooking oil
24. Make ready Few drops Sesame oil
25. Get Garnish / Side (optional)
26. Get Pechay
27. Take Sprinkle of All Purpose Seasoning powder
28. Prepare Salt
29. Prepare 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’s going to wrap this up with this exceptional food asian spiced sesame soy chicken (sans the xiao xing) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!