Sous vide boneless chicken thighs2014-05-04
We just bought a new kitchen toy – the Addelice Swid sous vide immersion circulator. For anyone not familiar with the term sous vide, it’s French for “under vacuum” which is really a misnomer since this method of cooking is by water bath or bain marie. This process of cooking food takes longer but the taste is intensified hundred-folds so that the end product is unlike anything you’re familiar with! Also, with sous vide, you’ll never overcook anything ever again and the meat comes out moist and tender with loads of flavour! Have I convinced you yet?
If you don’t have the cash for shell out for one of these high tech machines, you can start by using your cooler. Just google for do-it-yourself sous vide.
- 1kg chicken thighs
- 2 tablespoons soy sauce
- 1/4 teaspoon salt
- 1/2 clove garlic, peeled and pressed
- pinch of ginger powder
- pinch of pimenton (optional, for a hint of smokiness)
- 1/2 stalk of green onion, chopped
- dash of freshly ground black pepper
- 1 tablespoon sugar
Remove the bones from the chicken and save to make stock.
Combine the rest of the ingredients.
Add the chicken to the marinade and make sure that all chicken surface is coated with it.
Marinade for at least 30 minutes to 2 hours.
Half an hour before cooking the chicken, heat up the water in the sous vide to 65 degrees Celsius.
Remove the chicken from the marinade and pat dry with kitchen towel.
Place the chicken in a plastic bag and vacuum pack it.
Cook the chicken in the sous vide at 65 degrees Celsius for 1 hour.
10 minutes before the chicken is cooked, preheat your oven on the grill setting.
Remove the chicken from the water bath and place on a baking sheet lined with aliminium.
Place the chicken in the oven and grill until the skin is golden brown, about 5 minutes.