|Hainanese Chicken - using the Optimum Sous Vide immersion home appliance|
This is the first recipe I've tried using the Optimum Sous Vide. Usually, when I make Hainanese Chicken, I use whole Maryland chicken cuts as they don't dry up and get tough like chicken breast fillets can. But since I've heard that cooking meat via the sous vide method keeps the meat tender and juicy, I wanted to give chicken breast fillets a go. And I have to admit the result was really good.
See my review of the Optimum Sous Vide here.
3 chicken breast fillets, skin on
1 teaspoon sesame oil
1 teaspoon chicken powder OR salt
1 stalk of spring onion, chopped into roughly 4 cm lengths
- Rub fillets with sesame oil and chicken powder (or salt). Put into a vacuum sealer bag in a single layer and put the spring onions on top of fillets.
- Vacuum seal the bag.
- Use an adequate sized pot so chicken can be fully immersed in a water bath.
- Sous vide at the recommended temperature and duration - refer to the chart at the bottom of this page as a guide.
- When cooked, remove chicken from bag. Keep any juices that is in the bag and use it in the soy sauce when you are making it.
- Slice cooked chicken into 2cm thick slices. Pour soy sauce over chicken, and garnish with chopped spring onions and coriander. Serve with chicken flavoured rice, spring onion/ginger dipping sauce, and garlic/chilli sauce.
Soy Sauce for Chicken
3 cloves garlic, finely minced
2 tablespoons neutral flavoured oil (do not use olive oil as it is unsuitable for most Asian dishes)
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon Chinese cooking wine
2 teaspoons sesame oil
1/4 cup water
1 teaspoon sugar (or to taste)
- Heat oil and saute garlic till light golden brown.
- Add the rest of the ingredients, bring to a boil and adjust taste with additional salt or sugar (sauce is traditionally slightly sweet).
- Serve poured over chicken.
Chicken Flavoured Rice
3 cloves garlic (finely minced)
2 cm peeled fresh ginger (finely minced)
The white part of 2 stalks of spring onion (finely sliced) (reserve green part for garnish)
3 tablespoons neutral flavoured oil
2 teaspoons salt
2 metric cups Jasmine or Long Grain white rice (washed and drained)
Chicken stock (unsalted)
1 pandan leaf (knotted)
- Heat oil over medium high heat and saute garlic, ginger and spring onions till fragrant.
- Add rice and salt, and saute for a minute.
- Add the pandan leaf and adequate chicken stock and water (use a 50:50 mix of chicken stock and water) in proportion to amount of rice used, and cook via absorption method. You can cook rice on the stove top (in which case, be sure to use a large enough pot size from the start) or transfer it into a rice cooker. You can find instructions here on how to cook rice using the absorption method, either using a rice cooker or on the stove top.
- Leave cooked rice to rest for about 10 minutes before fluffing and serving.
5 fresh large red chillies (deseeded)
4 cloves garlic (peeled)
1 small knob fresh ginger (approx 1 inch) (peeled and sliced)
4 to 5 tablespoons fresh lemon or lime juice
1 to 2 teaspoons sugar
1/2 teaspoon salt
- Finely blend all ingredients in a small blender. Taste, and if required, adjust with lemon juice/sugar/salt to your preference.