Easy and relatively hands-off, sous vide produces spectacular results with very little effort. This cooking technique hasn't caught on much in south africa yet, so I'm not expecting you to have a sous vide cooker - but you need need an accurate (preferably digital) thermometer.Recipe for asian tomato relish here.
Course Main Course
Cuisine Fusion, Japanese
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 2
Ingredients
1portionSpicy asian tomato relish
1 chicken breast, with or without bone/skin, per person
1tbspponzu, per chicken breastor a mixture of 4 tbsp soya sauce, 1/4 flat tsp dashi granules and 1 tsp lemon juice
1tbspmirin, per chicken breast
Blowtorch (optional)
Instructions
Set your sous vide setup to 60*C.
Ziplock your chicken with the ponzu and mirin, and use the water displacement method to seal without any air in the bag. Cook your chicken for 1h at 60-62C. If cooking from frozen, then add the chicken while the water is still cold and bring up to temperature with the water, and make total time (warming and cooking) 1h20m.
While the chicken is on the go, make the spicy asian relish.Once the chicken is done cooking, add any juices inside the packet to the relish.
Optional: to crisp up the outside, torch with a blow torch, or fry on very high heat for only a few seconds - the chicken is already totally cooked, you don't want to dry it out with further cooking. Slice your chicken into slices, serve on top of the relish with a starch of your choice - goes well with rice noodles/wasabi mashed potatoes etc.