Sous vide style makes the softest, moistest and juiciest Hainanese chicken
Sous vide style makes the softest, moistest and juiciest Hainanese chicken
by Typhur_Culinary
6 Comments
Typhur_Culinary
Ingredients: – 2 chicken breast (3/4 inches thick) – 1 tbsp rice cooking wine – Salt to taste – White pepper to taste – 3 slices ginger – Green onion
Steps: 1. Put everything in the bag, vacuum seal it and marinate the chicken for at least 30 minutes. 2. I used 3/4 inches thick chicken breast so I Sous vide it at 140 degrees F for 1 hour and 5 minutes ( 1 hour and 20 for 1 inch thick breast) 3. When timer is up, take out the chicken from the water bath right away and slice it 4. Serve with veggie, ginger scallion sauce, hot chili soy sauce, and rice
biscuitball
Are these reusable bags any good? How is cleaning them etc?
manwithafrotto
You just eat the chicken straight out of the water bath?
Kesshh
Well done!
hotfistdotcom
wow thanks for all the flash cuts right out the gate, it’s nice to feel like I am gonna have a seizure.
Ideally you really want every single clip you use in the process to be less than 500ms long so you really get that perfect clickable but unblinking, mesmerizing video that will also cause seizures
Just kidding though, to be clear I really, really hate how this was edited and this style in general. It’s painful and irritating and I would like to see much longer clips that provide information, rather than just visual pop using the same technique to capture my attention as cocomelon. I hope you will stop doing this and instead use longer clips in the future that are designed to show process, rather than just pop repeatedly. This sets my teeth on edge.
Edit: fyi this is an advertising account, click the profile and look
bassman2112
oh hell yes, saving this recipe thank you. I miss hawker centres, so this will be a fun project!
6 Comments
Ingredients:
– 2 chicken breast (3/4 inches thick)
– 1 tbsp rice cooking wine
– Salt to taste
– White pepper to taste
– 3 slices ginger
– Green onion
Steps:
1. Put everything in the bag, vacuum seal it and marinate the chicken for at least 30 minutes.
2. I used 3/4 inches thick chicken breast so I Sous vide it at 140 degrees F for 1 hour and 5 minutes ( 1 hour and 20 for 1 inch thick breast)
3. When timer is up, take out the chicken from the water bath right away and slice it
4. Serve with veggie, ginger scallion sauce, hot chili soy sauce, and rice
Are these reusable bags any good? How is cleaning them etc?
You just eat the chicken straight out of the water bath?
Well done!
wow thanks for all the flash cuts right out the gate, it’s nice to feel like I am gonna have a seizure.
Ideally you really want every single clip you use in the process to be less than 500ms long so you really get that perfect clickable but unblinking, mesmerizing video that will also cause seizures
Just kidding though, to be clear I really, really hate how this was edited and this style in general. It’s painful and irritating and I would like to see much longer clips that provide information, rather than just visual pop using the same technique to capture my attention as cocomelon. I hope you will stop doing this and instead use longer clips in the future that are designed to show process, rather than just pop repeatedly. This sets my teeth on edge.
Edit: fyi this is an advertising account, click the profile and look
oh hell yes, saving this recipe thank you. I miss hawker centres, so this will be a fun project!