Made some Hainan chicken rice for tonight’s dinner using sous vide. It’s super easy to make with the tool. If you don’t have one, it takes a lot more work, but still worth it. That’s why I’ve never attempted until I had the sous vide. Here’s one that I made last October for the first time.

This round, I chopped it and plated it, even made my own sauce. It was hard for me to chop the bones. Instead I deboned the entire thing. Here I go, spoiling my kids again.IMG_1404

After rubbing the chicken generously with salt, bag it with shallots, garlic, ginger, green scallions and pandan leaves. Pour enough water to cover the chicken. Sous vide at 75º C for 2.5 hours. When done, pour out the water (now, the chicken broth, retain for cooking the rice). Air dry the chicken (as picture below) for 2-3 hours or so. Then you’re all set for a scrumptious delicious meal!

Advertisements