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

Asian Spiced Sesame Soy Chicken (sans the xiao xing). See recipes for Asian Spiced Sesame Soy Chicken (sans the xiao xing) too. Asian Spiced Sesame Soy Chicken (sans the xiao xing) Brining while thawing makes this dish truly delicious and succulent. No need to marinate, flavorful meat up to the bones! #worldonaplate #mychinese Substitute for Shaoxing wine.

Mirin - Mirin is a rice wine or a sweetened sake usually used in Japanese cooking. It has a light syrupy texture and gives a mild sweetness to dishes and sauces. To prepare the chicken, unfold the chicken thighs and lay them on a cutting board. You can have Asian Spiced Sesame Soy Chicken (sans the xiao xing) using 29 ingredients and 8 steps. Here is how you achieve it.

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

1. Prepare of Good for 3 chicken quarters (thigh with leg).
2. Prepare of Brine.
3. It's of Water, enough to submerge chicken.
4. It's 6-7 tablespoon of heaps of salt.
5. Prepare of Chicken Rub.
6. You need of Salt.
7. Prepare of Pepper.
8. Prepare Dash of cinnamon.
9. It's of Sauce to cook it in.
10. Prepare 4 Tbsp of Oyster Sauce.
11. Prepare 1 Tbsp of regular Soy Sauce.
12. It's 1 Tbsp of Soy Liquid Seasoning (I use Knorr).
13. Prepare 1 Tbsp of Red Wine Vinegar.
14. Prepare 1 Tbsp of Sesame Oil.
15. You need 2-3 of big pinches of brown sugar.
16. You need 10 Tbsp of water.
17. Prepare 2 clove of (spice) pieces.
18. It's 4 cloves of garlic, crushed.
19. You need 2 of small-medium onions, sliced.
20. Prepare 1 of dried bay leaf or laurel leaf.
21. You need 1 of green chili sliced in middle.
22. You need of To Brown.
23. You need 2-3 T of Cooking oil.
24. It's of Few drops Sesame oil.
25. You need of Garnish / Side (optional).
26. It's 3-4 bunches of Pechay.
27. You need of Sprinkle of All Purpose Seasoning powder.
28. You need Dash of Salt.
29. You need Dash of Sesame Oil.

Remove as much of the sinew as possible. (If some parts are very thick, cut them in half horizontally.) Slice a few shallow crosshatches into the meat. Add the soy sauces and egg yolk and mix. The flour will mix with the soy/sherry/rice wine to create a sticky, almost batter-like coating. Hainanese Chicken Rice, Singapore-style is a light, refreshing way to serve an entree.

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

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..

Try this for a holiday party to balance the heavy richness of other dishes. Or enjoy it as an everyday dish. The chicken is simply poached in the boiling water flavored with ginger and scallions. The same soup stock is used to cook the white rice later on. Sesame Paste (芝麻糊) Sesame paste, or zhī ma hú(芝麻糊) richly flavored paste made from toasted sesame seeds, aka Tahini.