Thai Green Bean Salad with Sous Vide Chicken Thigh
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Ingredients for 1
1 skinless, boneless chicken thigh
Salt and freshly ground black pepper
2 cups green beans, sliced into 1-inch segments
1/2 cup Thai basil leaves, roughly chopped
1/2 cup fresh cilantro, roughly chopped
1/4 cup fresh mint, roughly chopped
2 tablespoons fried shallots
2–3 Thai chiles, chopped
1 tablespoon palm sugar or packed dark brown sugar
1 clove garlic clove, crushed
3 tablespoons fish sauce
3 tablespoons lime juice
4 teaspoons roasted red chile paste
Set the Anova Sous Vide Precision Cooker to 147ºF (64ºC).
Season the chicken with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 2 hours.
About 20 minutes before the chicken is finished, prepare the salad: In a large mortar, pound the green beans with a pestle until tender, 1 to 2 minutes. Transfer to a large bowl.
Add the basil, cilantro, mint, fried shallots, and 1 to 2 Thai chiles to the beans.
Place the palm sugar in the mortar and pound until smooth. Add the garlic and the remaining Thai chile and pound to chop. Add the fish sauce and lime juice and pound to combine.
Pour the dressing over the green bean mixture and toss to coat. Season to taste with salt.
About 10 minutes before the chicken is finished, preheat the grill to high.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.
Brush about 1 teaspoon red chile paste on each side of the chicken. Transfer to the grill and sear until lightly charred, about 30 seconds per side. Transfer to a cutting board and let rest for 5 minutes.
Slice the chicken into bite-sized pieces. Serve alongside the green bean salad, with the remaining 2 teaspoons red chile paste on the side.