Sous Vide Ginger-Scallion Chicken with Udon Noodles
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
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Ingredients for 4
4 (12- to 16-ounce) bone-in, skin-on chicken breasts
4 scallions, divided
2 cloves garlic, peeled and smashed
2 (1-inch) segments of fresh ginger, peeled and smashed, plus 3 heaping tablespoons grated
6 tablespoons vegetable oil
4 (4 1/2 ounce) individual packets of frozen udon noodles
2 Japanese cucumbers, cut into slender batons
Fresh cilantro leaves, for serving
Set the Anova Sous Vide Precision Cooker to 145ºF (63ºC).
Season chicken breasts with salt. Slice two scallions into 3 pieces each.
Divide the chicken breasts and scallions between two large zipper lock or vacuum seal bags. Divide the garlic and ginger segments between each bag. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting.
Place the bags in the water bath and set the timer for 2 hours.
Meanwhile, prepare the ginger sauce: In a small saucepan, combine the vegetable oil, grated ginger and 3/4 teaspoon salt over low heat. Warm gently to infuse the ginger flavor into the oil, about 5 minutes. Reserve.
Bring a medium pot of water to a boil. Add the udon noodles, and stir to separate the strands. Cook until the noodles are warmed through and separated, 3 to 4 minutes. Drain and rinse the noodles.
When the timer goes off, remove the bags from the water bath. Remove the chicken breasts from the bags.
Transfer the cooking liquid from the bag to the pot in which the udon was cooked. Discard the scallions, ginger, and garlic from the bag.
Add the udon to the cooking liquid and cook gently over low heat until the noodles are warm.
Slice the remaining two scallions vertically into thin strands or shreds.
Divide noodles between 4 shallow bowls. Top each with a chicken breast. Arrange cucumber batons around the edge of the bowls. Spoon the ginger sauce over the top of the chicken. Garnish with the green onion strands and cilantro leaves. Serve.