Sous Vide Chicken Teriyaki Ingredients 1 chicken breast - skinless boneless 1/2 teaspoon ginger juice 1 teaspoon sugar - unrefined 1/2 teaspoon salt 2 tablespoon sugar - unrefined 2 tablespoon soy sauce 2 tablespoon sake Servings: breast Units: Instructions Dry the chicken with a paper towel and then coat with the ginger juice. Mix the sugar and salt in a small bowl and sprinkle on both sides of the chicken. Place the chicken in a vacuum bag and seal. Its best to let the chicken marinate overnight but you can also cook it right away. Heat a water bath to 140 degrees F (60 C). Drop the bagged chicken in the water and cook sous vide for 1 hour 30 minutes. When the chicken is done, remove it from the bag, dry the surface with a paper towel, and place the chicken on a heatproof surface. In a small saucepan, combine the remaining sugar, soy sauce and sake. Bring to a boil and boil until the sauce is thick, forming large shiny bubbles. Drizzle half the sauce onto the chicken and quickly torch the glaze until it has caramelized into a rich mahogany color. If you dont have a torch, you can put the chicken directly under the heating element of a broiler set to high. 7. Slice the chicken and drizzle with the remaining sauce.
Posted on: Thu, 08 May 2014 18:07:00 +0000