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Alright, don’t linger, let’s approach this asian spiced sesame soy chicken (sans the xiao xing) menu with 29 substances which are absolutely easy to obtain, and we have to process them at the very least through 8 actions. You should expend a while on this, so the resulting food could be perfect.

Composition - Asian Spiced Sesame Soy Chicken (sans the xiao xing):

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

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

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.

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