SOUS VIDE SOY SAUCE CHICKEN
A wonderful update on an old Chinese recipe, Soy Sauce Chicken. Cooking the whole chicken sous vide yields an incredibly tender and juicy delight!
Provided by SiliconValleySousVi
Categories Chicken Thigh & Leg
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- This is a dish my mother made and everyone loved. I decided to try to make it using the sous vide method! A new twist on an old recipe. Hopefully my mother will be proud.
- Pre-heat the water bath to 148ºF. Mix all ingredients except the chicken in a large bowl making sure the sugar dissolved into the mixture. You will need a large plastic cooking bag that is large enough to hold the whole chicken and all the liquid. Also since we are going to cook the chicken in the soy sauce liquid mixture, it works best if you have a chamber vacuum sealer. If you only have a bar sealer, you might have to seal it twice to get a good seal since some of the liquid will probably get caught in the seal area. Drape the bag over the counter edge when you're sealing (for a bar sealer).
- Place the whole chicken in the bag neck first so the cavity hole is exposed. Pour the soy sauce mixture into the bag, making sure you fill the cavity. Carefully place the bag in the chamber vacuum and seal the bag. Set the vacuum seal pressure to a low setting. Some of the liquid may come out as the bag is sealed. Just wipe the bag off around the seal area and re-seal a second time if necessary to get a complete seal. The chicken should be immersed in the soy sauce mixture within the bag. Place the bag in the water bath. Cook for 5 hours. This ensures the whole chicken gets cooked.
- Once the chicken is done, remove from the water bath and let stand in the bag for 10 minutes. Get out a large cutting board and a heavy meat clever. This will be used to cut the chicken up into small pieces with the bone in, a traditional method of presenting soy sauce chicken. Also this dish is normally served at room temperature or even cold. Take the chicken out of the bag. Reserve some of the liquid for sauce. Separate the legs and wings from the body at the joints. Using your clever, CAREFULLY chop the legs and wings into small pieces, chopping right through the bones. BE CAREFUL! Now separate the breasts from the backbone part of the chicken by slicing horizontally from the bottom of the chicken to the neck area. You can then separate the breasts by cutting down through the breast bone. Again, carefully use your clever to cut the breasts into small pieces.
- For plating, place the dark meat on a large plate and then place the breast meat on top. Garnish with scallions and server!
Nutrition Facts : Calories 849.3, Fat 53.1, SaturatedFat 15.2, Cholesterol 243.8, Sodium 6308.4, Carbohydrate 21.2, Fiber 1.4, Sugar 14.7, Protein 69.2
SOUS VIDE CHICKEN BREAST
Cook chicken sous vide before using in any grilled chicken recipe.
Provided by YOLANDA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h10m
Yield 4
Number Of Ingredients 7
Steps:
- Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
- Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
- Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 0.3 g, Cholesterol 58.5 mg, Fat 5.7 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 1.2 g, Sodium 423.9 mg, Sugar 0.1 g
SOY SAUCE CHICKEN
A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.
Provided by Too Hot Tamale
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
- Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
- Place chicken on a platter and sprinkle with chopped green onions.
Nutrition Facts : Calories 564.1 calories, Carbohydrate 29.6 g, Cholesterol 159.6 mg, Fat 28.1 g, Fiber 0.5 g, Protein 46.6 g, SaturatedFat 7.8 g, Sodium 1941.2 mg, Sugar 25.7 g
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