Asian Spiced Sesame Soy Chicken (sans the xiao xing)

Name: Asian Spiced Sesame Soy Chicken (sans the xiao xing)
Cuisine: American
Ingredients: Good for 3 chicken quarters (thigh with leg); Water, enough to submerge chicken; 6-7 tablespoon heaps of salt; Salt; Pepper; Dash cinnamon; 4 Tbsp Oyster Sauce; 1 Tbsp regular Soy Sauce; 1 Tbsp Soy Liquid Seasoning (I use Knorr); 1 Tbsp Red Wine Vinegar; 1 Tbsp Sesame Oil; 2-3 big pinches of brown sugar; 10 Tbsp water; 2 clove (spice) pieces; 4 cloves garlic, crushed; 2 small-medium onions, sliced; 1 dried bay leaf or laurel leaf; 1 green chili sliced in middle; 2-3 T Cooking oil; Few drops Sesame oil; 3-4 bunches Pechay; Sprinkle of All Purpose Seasoning powder; Dash Salt; Dash Sesame Oil

SpottedByD @SpottedByD

NCR, PH

Brining while thawing makes this dish truly delicious and succulent. No need to marinate, flavorful meat up to the bones!
#worldonaplate #mychinese

SpottedByD @SpottedByD

NCR, PH

Brining while thawing makes this dish truly delicious and succulent. No need to marinate, flavorful meat up to the bones!
#worldonaplate #mychinese

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Ingredients

Good for 3 chicken quarters (thigh with leg)
Brine
Water, enough to submerge chicken
6-7 tablespoonheaps of salt
Chicken Rub
Salt
Pepper
Dashcinnamon
Sauce to cook it in
4 TbspOyster Sauce
1 Tbspregular Soy Sauce
1 TbspSoy Liquid Seasoning (I use Knorr)
1 TbspRed Wine Vinegar
1 TbspSesame Oil
2-3big pinches of brown sugar
10 Tbspwater
2 clove(spice) pieces
4 clovesgarlic, crushed
2small-medium onions, sliced
1dried bay leaf or laurel leaf
1green chili sliced in middle
To Brown
2-3 TCooking oil
Few drops Sesame oil
Garnish / Side (optional)
3-4 bunchesPechay
Sprinkle of All Purpose Seasoning powder
DashSalt
DashSesame Oil

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Steps

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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Cooksnaps

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SpottedByD @SpottedByD

on September 26, 2020 09:40

NCR, PH

A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. These recipes are either discovered, invented, copycatted, passed down or passed on. Do let me know what you think, post a cooksnap too! 👩‍🍳 Cookpad@SpottedByD🎒 IG@SpottedByD