Sous Vide Ginger Chicken
Sous Vide Ginger Chicken
via roambackup.md
Ingredients
- 0.50 cup minced onion
- 0.50 cup vegetable oil
- 0.25 cup rice vinegar
- 2 tbsp ketchup
- 2 tbsp minced fresh ginger
- 1.50 tbsp soy sauce
- 1.50 tsp light brown sugar
- 1 tsp celery salt
- — salt and freshly ground black pepper
- 4 boneless skinless chicken breasts
- 0.25 tsp sesame oil
Equipment
- sous vide immersion circulator
- bowl
- skillet
Instructions
Preheat sous vide immersion circulator to 150°F.
Combine 0.50 cup minced onion , 1/2 cup plus 2 tablespoons 0.50 cup vegetable oil , 0.25 cup rice vinegar , 2 tbsp ketchup , 2 tbsp minced fresh ginger , 1.50 tbsp soy sauce , 1.50 tsp light brown sugar , 1 tsp celery salt , and salt and freshly ground black pepper in a bowl . Mix well to form the marinade.
Place 4 boneless skinless chicken breasts and the marinade in a vacuum bag. Add 0.25 tsp sesame oil . Seal according to manufacturer's instructions.
Cook in the water bath for 1.5 hours to 4 hours .
Remove from bag, pat dry, and sear in a hot skillet for 30 seconds per side if desired. Serve immediately.
View Cooklang Source
---
title: Sous Vide Ginger Chicken
servings: 4
time: 2 hours
tags: [sous-vide, chicken, ginger, asian]
cuisine: Asian
difficulty: easy
source: "roambackup.md"
description: "Sous Vide Ginger Chicken"
---
Preheat #sous vide immersion circulator{} to 150°F.
Combine @minced onion{1/2%cup}, 1/2 cup plus 2 tablespoons @vegetable oil{1/2%cup}, @rice vinegar{1/4%cup}, @ketchup{2%tbsp}, @minced fresh ginger{2%tbsp}, @soy sauce{1.5%tbsp}, @light brown sugar{1.5%tsp}, @celery salt{1%tsp}, and @salt and freshly ground black pepper{} in a #bowl{}. Mix well to form the marinade.
Place @boneless skinless chicken breasts{4} and the marinade in a vacuum bag. Add @sesame oil{1/4%tsp}. Seal according to manufacturer's instructions.
Cook in the water bath for ~{1.5%hours} to ~{4%hours}.
Remove from bag, pat dry, and sear in a hot #skillet{} for 30 seconds per side if desired. Serve immediately.