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Asian Spiced Sesame Soy Chicken (sans the xiao xing)
Asian Spiced Sesame Soy Chicken (sans the xiao xing)

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We hope you got benefit from reading it, now let’s go back to asian spiced sesame soy chicken (sans the xiao xing) recipe. You can cook asian spiced sesame soy chicken (sans the xiao xing) using 29 ingredients and 8 steps. Here is how you cook that.

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

Culinary visionary Peter Sheppard (of Caveau and MoChi Dining) together with Executive Chef Paul Rifkin have collaborated to bring years of experience and Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. See recipes for Asian Spiced Sesame Soy Chicken (sans the xiao xing) too. You need to prepare Plain Flour.

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