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
- 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.
- 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.
- Pour 150ml chicken stock into each bag (it should cover ¾ of the chicken).
- 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.
- 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.
- Carefully place the two ziplock bags into the pot. Start the sous vide at 68°C for 2 hours and 40 minutes.
- Upon completion of the cooking time, unzip the bags to release the stock into bowls for the accompanying soup.
- Repeat the process above to release the air from the bags and then place them into ice-cold water for 15 minutes.
- Remove the chicken from the bags and brush with the mixture of peanut and sesame oils.