Hainanese Chicken - Ginger Scallion Sauce
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Ingredients for 4
2 - large Chicken Breasts, skin on
1 tsp - Kosher Salt
2 cups - Ice or ice packs
4 cups - Water
1 knob (2 inch piece) - Fresh Ginger, finely grated
3 large stalks - Scallions (green onions), finely chopped
3 tbsp - Canola Oil
Set your Anova Sous Vide Precision Cooker to 65ºC / 149.0ºF
Season both sides of chicken breast with 1/2 tsp of Kosher salt. Place chicken breasts into plastic bag.
Place plastic bags into water bath when optimal temperature has reached 65C / 149F. Cook for 1 hour and 30 minutes.
Keeping chicken breasts in plastic bags, submerge into an ice bath made with 2 cups ice or ice packs and 4 cups water for 5 minutes. This allows the chicken skin to tighten and for the fat to gelatinize and become silky smooth.
Remove the chicken breasts from the ice bath, slice, and serve.
In a heat safe bowl, mix together 1/2 tsp salt and 3 stalks of finely chopped scallions. Heat canola oil in small pan until it starts to smoke. Remove the pan from the heat and pour into the bowl with scallions. Be careful, the scallions will sizzle, smoke, and splatter. If there is no sizzle, the oil is not hot enough.
Add 1 knob of finely grated fresh ginger and mix well.
Serve sauce in a small dish next to the chicken.