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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 definitely easy to obtain, and we have to process them at the very least through 8 actions. You should devote a while on this, so the resulting food could be perfect.

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

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

Asian Spiced Sesame Soy Chicken (sans the xiao xing) how to cook:

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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