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

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

You can cook Asian Spiced Sesame Soy Chicken (sans the xiao xing) using 29 ingredients and 8 steps. Here is how you cook that.

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

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

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

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..
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..
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..
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..
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..
Set aside the remaining chicken sauce/drippings in the pot..
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..
Plate the chicken, caramelized side up. Serve with the sauce/drippings on the side, if desired..