Cooking the chicken sous vide ensures that the bird does not exceed the optimum temperature, giving a perfect, smooth, moist and tender Hainanese chicken. This recipe is so much easier than the conventional method!


  • 1.1kg free-range chicken
  • 2 tbsp salt (to rub on the chicken)
  • 4 cloves garlic
  • 4 slices ginger
  • 2 spring onions, cut into 4 lengths
  • 4 coriander stems
  • 300ml chicken stock
  • 3 tbsp peanut oil + 1 tsp sesame oil (to brush on the chicken)
  • 2 resealable 27cm x 35cm ziplock bags


  1. Cut the chicken in half and rub salt all over both halves, then rest for 6 minutes. Wash the salt off the chicken and pat dry.
  2. Using the two ziplock bags, put half the chicken into each, along with 2 cloves garlic, 2 slices ginger, 2 lengths spring onion and 2 stems coriander.
  3. Pour 150ml chicken stock into each bag (it should cover ¾ of the chicken).
  4. Fill up the sink with water, ¾ of the way to the top. Slowly submerge each bag on the side of the sink, working from the bottom to the top to release the air. Then seal it.
  5. Use a pot with a height that suits sous vide that’s also wide enough to accommodate the chicken. Fill ¾ of the pot with lukewarm water in order to reach the required temperature faster.
  6. Carefully place the two ziplock bags into the pot. Start the sous vide at 68°C for 2 hours and 40 minutes.
  7. Upon completion of the cooking time, unzip the bags to release the stock into bowls for the accompanying soup.
  8. Repeat the process above to release the air from the bags and then place them into ice-cold water for 15 minutes.
  9. Remove the chicken from the bags and brush with the mixture of peanut and sesame oils.
Foodie and , Hong Kong

Perfecting my favourite Malaysian and Cantonese recipes.

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