Sous Vide Basil-infused Chicken Slices with Fried Egg on Rice
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Who doesn't love a fried egg on rice? If you haven't tried it and are an egg fan, then you're seriously missing out. TheThai dish pad kra pao gai usually just has you fry the chicken, which of course sometimes leads to dry, overcooked chicken. This recipe has you cook the chicken sous vide, which not only ensures the chicken is perfectly cooked, but also infuses it with Thai basil flavor as the leaves are cooked with it.
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Ingredients for 2
2 chicken breasts, sliced
¼ cup Thai basil (basically you want to have approx. 1 basil leaf on each side of every chicken slice)
4 tbs olive oil
Salt and pepper
2 tbs cooking oil (for frying egg)
2 large eggs
1 cup rice
Directions
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Step 1
Preheat Anova sous vide machine to 60C.
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Step 2
Seal chicken in bags with basil leaves, olive oil, salt and pepper, put in water bath and set timer on Anova to 1 hour.
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Step 3
Cook the rice according to the instructions.
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Step 4
When the chicken has finished cooking sous vide, fry the eggs (ensuring that you still have a soft yolk).
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Serving
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Step 0
Arrange the chicken slices on the rice, pour the juices from the bag over the top, carefully place the eggs on the chicken, season with salt and pepper and serve.